Beurre Rouge (Red Butter Sauce)
A classic butter-based emulsified sauce, beurre rouge features a red wine reduction and pairs well with fish, seafood, or steak.
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Instructions
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Combine wine, vinegar, and shallots in a saucepan and bring to a boil, then reduce heat and simmer for approximately 10 minutes until only 2 tablespoons of liquid remain.
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While the liquid reduces, cut butter into 1/2-inch cubes and keep them cold.
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Once the mixture has reduced, lower the heat to low and gradually whisk in the cold butter cubes, one or two at a time, until only two or three cubes are left.
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Remove the pan from heat and whisk in the remaining butter until the sauce is thick and smooth.
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Season the sauce with kosher salt to taste and serve immediately, straining the shallots first if preferred.