Beurre Rouge
- Servings : 4 to 6
- Recipe Type : Condiment
- Recipie Source : Cherished Recipes p. 70
Ingredients
- 1 c Bordeaux or similar full-bodied red wine
- 1/2 c red wine vinegar
- 1/2 c minced shallot
- 3 sprigs fresh marjoram
- 1/2 t dried chile flakes
- 1/2 t black peppercorns
- 3/4 c butter, softened, cut into tablespoons
- Kosher salt and black pepper to taste
Instructions
- 1. In a medium saucepan over high heat, combine wine, vinegar, shallot, marjoram, chile flakes, and peppercorns. Bring to a boil, and cook until mixture is reduced to 1/4 cup, about 15 minutes. Strain mixture through a fine-mesh sieve into a clean, small saucepan over low heat.
- 2. Whisk in butter, 1 tablespoon at a time, adding next piece just before previous one has been completely incorporated. Continue until all butter has been incorporated and sauce coats the back of a spoon. Remove pan from heat periodically to prevent sace from separating. Season with salt and pepper. Serve immediately.
Instructions
- 1. In a medium saucepan over high heat, combine wine, vinegar, shallot, marjoram, chile flakes, and peppercorns. Bring to a boil, and cook until mixture is reduced to 1/4 cup, about 15 minutes. Strain mixture through a fine-mesh sieve into a clean, small saucepan over low heat.
- 2. Whisk in butter, 1 tablespoon at a time, adding next piece just before previous one has been completely incorporated. Continue until all butter has been incorporated and sauce coats the back of a spoon. Remove pan from heat periodically to prevent sace from separating. Season with salt and pepper. Serve immediately.
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