Burgundy Sauce

For the Burgundy sauce, finely dice the shallots and sauté in butter. Then sprinkle with flour, stir through and pour in the red wine while stirring constantly.

Allow to thicken slightly over low heat, stirring repeatedly. Season to taste with salt and pepper. Melt the sugar with a few drops of water and let it brown a bit, then add it to the Burgundy sauce.

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