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Red Wine Butter Sauce (Beurre Rouge)
30 Min.Für 6Nutri-Score D€€
D
30 Min.
30 Min.Red Wine Butter Sauce (Beurre Rouge)
was Sie brauchen
Zutaten
shallots (finely chopped)Obst & Gemüse120 g
tannic red wine (good-quality, e.g. Bordeaux or Côtes du Rhône)Getränke750 ml
red wine vinegarVorräte80 ml
cold butter (cold, cubed)Milchprodukte180 g
black pepper (freshly ground)Gewürze1 g
pro Portion
Nährwerte
251kcal
- Kohlenhydrate
- 8 g
- Eiweiß
- 1 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Stielkasserolle
Stabmixer
Sieb
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the reduction base
- Finely chop the shallots.
- Add the shallots to a saucepan with the red wine and red wine vinegar.
- Schritt 2
Reduce the wine
- Reduce over medium heat until very concentrated and syrupy.
- Schritt 3
Emulsify with butter
- Gradually add the cold butter while blending continuously with a hand blender until smooth and glossy.
- Schritt 4
Strain and season
- Pass through a fine chinois.
- Season with black pepper and serve.