Sauce
Red Wine Butter Sauce (Beurre Rouge)
30 minPour 6Nutri-Score D€€
D
30 min
30 minRed Wine Butter Sauce (Beurre Rouge)
recette de
Rémi Lamanné 🇫🇷
@rmi.lamann
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
shallots (finely chopped)Fruits et légumes120 g
tannic red wine (good-quality, e.g. Bordeaux or Côtes du Rhône)Boissons750 ml
red wine vinegarÉpicerie80 ml
cold butter (cold, cubed)Produits laitiers180 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
251kcal
- Glucides
- 8 g
- Protéines
- 1 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Casserole
Mixeur plongeant
Tamis
pas à pas
Préparation
- Étape 1
Prepare the reduction base
- Finely chop the shallots.
- Add the shallots to a saucepan with the red wine and red wine vinegar.
- Étape 2
Reduce the wine
- Reduce over medium heat until very concentrated and syrupy.
- Étape 3
Emulsify with butter
- Gradually add the cold butter while blending continuously with a hand blender until smooth and glossy.
- Étape 4
Strain and season
- Pass through a fine chinois.
- Season with black pepper and serve.