Beurre Rouge
If you want a sauce that feels straight-up steakhouse but is secretly easy, beurre rouge is the move. You’ll reduce red wine with aromatics until it’s intense and jammy, then whisk in cold butter so it turns silky and glossy. It’s bold, a little tangy, and absolutely crushes with steak, duck, or even roasted mushrooms.
Ingredients
- 30 g shallots, chopped, ~3 T
- 2–3 sprigs thyme
- 1 sprig rosemary
- 15 g black peppercorns, ~10
- 150 g water, ⅔ c
- 300 g ruby port wine, 1¼ c
- 1 g powdered gelatin, ~¼ t, scant
- 5 g kosher salt, 1 t
- 226 g cold unsalted butter, cubed, 2 sticks
Instructions
- Combine all ingredients but butter and salt in a small sauce pot and reduce by half.
- Strain off wine and return it to the pot and reduce until it has the consistency of syrup. Whisk in the butter a few pieces at a time, allowing the butter to melt by 80% before adding more and continue to do this until all the butter has been mounted into the reduction.
- Whisk in salt and serve with fish or steak
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