Salsa
Red Wine Butter Sauce (Beurre Rouge)
30 minPara 6Nutri-Score D€€
D
30 min
30 minRed Wine Butter Sauce (Beurre Rouge)
receta de
Rémi Lamanné 🇫🇷
@rmi.lamann
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
shallots (finely chopped)Frutas y verduras120 g
tannic red wine (good-quality, e.g. Bordeaux or Côtes du Rhône)Bebidas750 ml
red wine vinegarDespensa80 ml
cold butter (cold, cubed)Lácteos180 g
black pepper (freshly ground)Especias1 g
por ración
Nutrición
251kcal
- Carbohidratos
- 8 g
- Proteínas
- 1 g
- Grasas
- 24 g
lo que usará
Utensilios
Cazo
Batidora de mano
Tamiz
paso a paso
Preparación
- Paso 1
Prepare the reduction base
- Finely chop the shallots.
- Add the shallots to a saucepan with the red wine and red wine vinegar.
- Paso 2
Reduce the wine
- Reduce over medium heat until very concentrated and syrupy.
- Paso 3
Emulsify with butter
- Gradually add the cold butter while blending continuously with a hand blender until smooth and glossy.
- Paso 4
Strain and season
- Pass through a fine chinois.
- Season with black pepper and serve.