Saus
Red Wine Butter Sauce (Beurre Rouge)
30 minVoor 6Nutri-Score D€€
D
30 min
30 minRed Wine Butter Sauce (Beurre Rouge)
recept van
Rémi Lamanné 🇫🇷
@rmi.lamann
1 recept
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
shallots (finely chopped)Groente en fruit120 g
tannic red wine (good-quality, e.g. Bordeaux or Côtes du Rhône)Dranken750 ml
red wine vinegarVoorraadkast80 ml
cold butter (cold, cubed)Zuivel180 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
251kcal
- Koolhydraten
- 8 g
- Eiwitten
- 1 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Steelpan
Staafmixer
Zeef
stap voor stap
Bereiding
- Stap 1
Prepare the reduction base
- Finely chop the shallots.
- Add the shallots to a saucepan with the red wine and red wine vinegar.
- Stap 2
Reduce the wine
- Reduce over medium heat until very concentrated and syrupy.
- Stap 3
Emulsify with butter
- Gradually add the cold butter while blending continuously with a hand blender until smooth and glossy.
- Stap 4
Strain and season
- Pass through a fine chinois.
- Season with black pepper and serve.