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      title: burgundersosse
 categories: professional, sauce, german
   servings: 4
 
       3 t  sugar
   1 1/2 c  red burgundy
     1/4 c  scallions
       3 t  unsalted butter
     1/4 c  flour
       1 t  meat extract
       1 t  fresh lemon juice
     1/4 t  kosher salt
     1/4 t  white pepper
     1/8 t  sugar
 
 heat sugar in a saucepan, over a low flame, until lightly caramelized 
 stir in burgundy and scallions 
 simmer for 15 minutes
 remove from heat and set aside 
 heat butter in another saucepan, over a medium flame 
 whisk in flour, heat and stir until golden 
 whisk in half of onion mixture and remaining wine 
 add remaining ingredients-mix well 
 serve with beef 
 serve hot
 
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