Sauce
Red Wine Butter Sauce (Beurre Rouge)
30 minServes 6Nutri-Score D€€
D
30 min
30 minRed Wine Butter Sauce (Beurre Rouge)
what you need
Ingredients
shallots (finely chopped)Produce120 g
tannic red wine (good-quality, e.g. Bordeaux or Côtes du Rhône)Beverages750 ml
red wine vinegarPantry80 ml
cold butter (cold, cubed)Dairy180 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
251kcal
- Carbs
- 8 g
- Proteins
- 1 g
- Fat
- 24 g
what you’ll use
Tools
Saucepan
Immersion blender
Sieve
step by step
Method
- Step 1
Prepare the reduction base
- Finely chop the shallots.
- Add the shallots to a saucepan with the red wine and red wine vinegar.
- Step 2
Reduce the wine
- Reduce over medium heat until very concentrated and syrupy.
- Step 3
Emulsify with butter
- Gradually add the cold butter while blending continuously with a hand blender until smooth and glossy.
- Step 4
Strain and season
- Pass through a fine chinois.
- Season with black pepper and serve.