Description
Beurre Rouge is a rich, velvety French sauce made with red wine, vinegar, and butter, perfect for elevating fish, poultry, or red meat dishes.
Ingredients
Scale
- 1 cup Red Wine (dry, such as Merlot, Pinot Noir, or Cabernet Sauvignon)
- 2 Shallots (finely chopped)
- 2 tablespoons Red Wine Vinegar
- 1 cup Cold Unsalted Butter (cut into pieces)
- Salt and Pepper (to taste)
Instructions
- Prepare the shallots by finely chopping them.
- Measure out the red wine and vinegar.
- Combine the shallots, red wine, and vinegar in a medium saucepan.
- Bring to a boil over medium heat.
- Reduce the heat and simmer until reduced by about two-thirds (10-15 minutes).
- Remove from heat and add cold butter, one piece at a time, whisking until fully incorporated.
- Season with salt and pepper to taste.
- Serve immediately over your dish of choice.
Notes
Keep the butter cold for the best emulsion. Whisk continuously to ensure a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Sauce Preparation
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 1g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 60mg
Keywords: Beurre Rouge, French sauce, red wine sauce, culinary techniques, sauce recipes