The same technique as beurre blanc, but with red wine and red wine vinegar: deeper in colour and flavour, and surprisingly good with fish rather than just with meat.
Beurre rouge
Beurre rouge
Beurre rouge
Beurre rouge
Method
01
Reduce
Bring the red wine vinegar, red wine and shallot to the boil and reduce to about two tablespoons of syrupy residue.
02
Mount with butter
Turn the heat low and whisk in the ice-cold butter cube by cube until you have a thick, glossy, pink-purple sauce.
03
Check
Keep the temperature low; red wine makes the sauce more prone to splitting than white wine.
04
Strain
If you like, pass through a fine sieve.
05
Season
Season with salt and freshly ground black pepper.
Tips & notes
Choose a fruity red wine that isn't too tannic: a lot of tannin makes the sauce astringent once it has been reduced and enriched with butter. Make the sauce just before serving: it cannot be stored or reheated well.
Chef's tip
Beurre rouge proves that red wine and fish don't have to be opposites: with oily fish such as salmon or eel, the structure and freshness of this sauce often works better than a classic white butter sauce.
Variations
- With shallot confit – For extra sweetness and depth.
- With thyme – Infuse a sprig of thyme in the reduction.
- Beurre au vin jaune – With vin jaune from the Jura instead of red wine, for poultry.
Contains:
Milk
Sulphites
Serve with
- Salmon
- Tuna
- Eel
- Duck breast
- Beef tartare
| Calories | 585 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 5 g |
| Fat | 59 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
