Beurre Rouge (red wine sauce)

4 servings

30 minutes

Beurre Rouge is a refined and elegant creation of Mediterranean cuisine, inspired by classic French sauces. Its rich ruby hue and velvety texture are achieved through a combination of red wine, aromatic shallots, dried mushrooms, and tender beets. Historically, this sauce served as an exquisite complement to fish and meat dishes, enriching their flavor with the light acidity of wine and depth of mushroom notes. Its preparation requires patience and precision: the wine is slowly reduced to concentrate its flavor before smoothly incorporating butter for creaminess and silky softness. Beurre Rouge is not just a sauce; it is a gastronomic art that transforms any dish into a true culinary masterpiece.

Energy value per serving

• Calories: 324.4
• Proteins: 2g
• Fats: 25g
• Carbohydrates: 6.4g

Ingredients

• Red dry wine: 2 glass
• Shallots: 2 pc
• Dried mushrooms: 15 g
• Beet: 0.5 pc
• Butter: 120 g
• Salt: 0.3 tsp

Cooking steps

1. In a saucepan, mix wine, finely chopped shallots, mushrooms, and finely chopped beetroot. Place over medium heat, bring to a boil, reduce heat, and simmer until the volume reduces to 1 cup. Strain through a sieve and return to the saucepan.

   Required ingredients:

   • Red dry wine: 2 glasss
   • Shallots: 2 pieces
   • Dried mushrooms: 15 g
   • Beet: 0.5 piece

2. Bring to a boil again and cook until the volume reduces to 0.5 cup. Reduce to very low heat and add the butter piece by piece with a fork, whisking gently. Add salt.

   Required ingredients:

   • Butter: 120 g
   • Salt: 0.3 teaspoon