Help! I made Boeuf Bourguignon with a Beaujolais wine and it is much too acidic. What can I add to it to correct the flavor?

Used the classic Julia Child recipe

  • Posted by: agamom
  • December 26, 2019
  • 1 Comment

1 Comment

boulangere December 26, 2019
Scoop out cup or so of liquid into a bowl and whisk a teaspoon of honey into it. Stir that back into your Bourguignon along with a couple of tablespoons of olive oil. The honey will take the edge off the acidity, and the olive oil will help dissipate flavors over your palate. Feel free to increase both as needed, but remember: you can always add more, but you can't take it out. If I were the tattoo type, that's what I would have stenciled somewhere for frequent reference.
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