Beurre rouge sauce
4 servings
20 minutes
Beurre rouge is an exquisite French sauce that embodies the elegance of haute cuisine. Its history begins in French gastronomy, where butter plays a key role in creating delicate and rich flavors. The sauce is based on a combination of red wine vinegar and dry red wine, giving it a slight acidity and rich depth. Shallots add piquancy, while butter creates a silky texture. Beurre rouge perfectly complements fish and seafood dishes, harmonizing with their delicate taste. Its tender consistency and subtle aromatic notes make each dish special, adding sophistication and charm of true French cuisine.
1
Cut unsalted chilled butter into cubes. Finely chop the shallot.
- Butter: 200 g
- Shallot: 2 heads
2
Place vinegar and wine in a small saucepan and bring to a boil. Add chopped shallots.
- Red wine vinegar: 1 tablespoon
- Dry red wine: 6 tablespoons
- Shallot: 2 heads
3
Reduce the heat and simmer the contents for about 2 minutes, until only 1 tablespoon of liquid remains. It should have a thin syrup-like consistency.
- Red wine vinegar: 1 tablespoon
4
Over low heat, add water, then gradually beat in the butter until fully emulsified. Season with salt, white pepper, and lemon juice.
- Water: 2 tablespoons
- Butter: 200 g
- Salt: to taste
- White peppercorns: to taste
- Lemon: 1 piece
