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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