Imported from YouTube
Beurre Rouge
A rich, creamy red-wine butter sauce, reduced until glossy and finished with cold butter and a splash of cream. Its wine acidity and tannins are described as a good match for meatier fish and red meat.
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Ingredients
- red wine
- red wine vinegar
- aromatics (Not specified in the source.)
- shallots (Diced.)
- garlic
- cold butter (Whisked in gradually; the source does not state an amount.)
- cream (A splash, to stabilize the sauce.)
Steps
- 1
Combine the red wine, red wine vinegar, aromatics, diced shallots, and garlic in a pan.
- 2
Cook the mixture until reduced. Reduce it enough to avoid a bitter, acrid flavor; the source says it should taste sweet and acidic, like the wine used, and look thick and glossy. Use a good-quality red wine.
- 3
Take the pan off the heat. Slowly whisk in cold butter to emulsify the sauce.
- 4
Return the pan to the heat and continue whisking in the cold butter. Add a splash of cream to stabilize the sauce, then whisk in all the butter until the sauce is homogeneous and emulsified.
- 5
Cover with cling film and leave to infuse for 20 minutes.
- 6
Pass the sauce through a fine sieve.
- 7
Serve; the creator serves it with turbot, bacon, and a drizzle of oil.
Notes
No ingredient quantities are provided. The source does not identify the aromatics beyond naming them generally, or specify heating level, exact reduction point, or precise cream and butter amounts. Suggested pairing shown/spoken: turbot, bacon, and a drizzle of oil.
Nutrition per serving
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