10 minutes
Beurre rouge is a rich, velvety red wine butter sauce that adds luxurious depth to your dishes. This French classic is perfect for enhancing the flavor of fish, steak, or roasted vegetables.
Unsalted Butter, for sweating shallots
tablespoons
Shallots, finely minced
each
tablespoons
Unsalted Butter, diced
tablespoons
Chives, minced
tablespoons
Black Pepper, freshly ground
to taste
to taste
1. Cook Aromatics
Heat a small pot over medium heat, and add the first portion of butter (15g). Allow it to melt but not brown. Add the minced shallots and a pinch of salt to the pot. Sweat the shallots until they become soft and translucent, about 2-3 minutes. Stirring the shallots prevents them from browning, which could impart a bitter taste to your sauce.
2. Deglaze
Pour in the dry red wine and stir to combine with the shallots. Reduce the mixture by about 80%, about 3 minutes. Reducing the wine concentrates the flavors and burns off the alcohol, leaving only the essence of the wine to meld with the butter.
3. Emulsify
Turn the heat to low. Begin whisking in the cold, diced butter (60g), a couple of pieces at a time, until you've formed a thick emulsion. The gradual addition of cold butter while whisking constantly creates a smooth, creamy sauce rather than an oily one.
4. Finishing Touches
Once the sauce has emulsified, place a lid on the pot to keep it warm while you prepare the rest of your meal. Just before serving, stir in the minced chives and add lemon juice, black pepper, and additional salt to taste. The chives offer a mild onion-like flavor, while the lemon juice provides brightness, balancing the richness of the sauce.
A white wine and white wine vinegar reduction with butter. It's perfect for fish and seafood.
While red wine is traditional, you can experiment with different types of acid. Try using a robust port wine for a sweeter, more fortified flavor or a balsamic vinegar reduction for a tangy twist. Each will offer a different depth of flavor and sweetness to the sauce.
Incorporate lemon juice into your reduction for a citrusy take on the sauce. Excellent with chicken or asparagus.
Made by cooking butter until it's nutty and brown (beurre noisette), then adding vinegar or lemon juice. This is great with capers and served over fish or eggs.
Classic beurre rouge often includes thyme or bay leaf. Introduce different herbs like rosemary for a piney note, tarragon for a hint of anise, or oregano for a Mediterranean flair. Fresh herbs can be more aromatic, while dried herbs will give a more concentrated flavor.
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