BEURRE ROUGE
Based on a rich red wine reduction, this velvety, deep dark red sauce can be paired with both fish and meats, making it more versatile than its counterpart, beurre Blanc.
The Beurre Rouge, sibling to the well-known Beurre Blanc, is making a comeback! Crafted from a rich red wine reduction, this velvety, deep red sauce is a versatile partner, pairing well with both fish and meats. I’m actually surprised by how seamlessly a white fish fillet complements this red wine butter sauce, traditionally reserved for steak. For top-notch results, start with the best-quality wine and freshest ingredients you can find. Give it a try; you might be pleasantly surprised.
INGREDIENTS
SERVES 4
400 ml (13.5 fl oz) full-bodied red wine
50 ml (1.7 fl oz) port wine
3 button mushrooms, thinly chopped
100 g (3.5 oz) shallots, thinly diced
1 tbsp carrots, peeled, thinly diced
2 sprigs thyme
2 Italian parsley stems
1 fresh bay leaf
½ tsp black peppercorns
½ tsp juniper berries (bruised)
1 clove garlic
1 tsp tomato paste
1 tsp granulated white sugar
150 g (5.3 oz) unsalted butter, cut into small cubes (must be fridge cold)
Salt and black pepper for seasoning
MISE EN PLACE
Make sure to have all your ingredients prepped and ready before you start cooking. Thinly dice the mushrooms, shallots, and carrots. Peel the garlic, remove the germ, and bruise it slightly.
Method
Start by adding all the dry ingredients to a large sauté pan or skillet, then add the tomato paste, port, and wine. Gently whisk the ingredients and bring to a boil over high heat. Once the wine boils, reduce the heat to medium-high and let it reduce by half before turning off the heat.
Strain the wine reduction through a sieve into a saucepan, pressing the aromatic garnish with a spoon to extract as much liquid as possible.
Place the pan over medium heat and continue to gently reduce the wine until you have about four tablespoons of liquid left and the consistency becomes semi-syrupy.
To finish the sauce, lower the heat to medium-low and gradually add the cold butter, one piece at a time, whisking constantly. Allow each piece to fully blend into the sauce before adding the next. Continue this process until all the butter is incorporated.
At this stage, turn off the heat and adjust the seasoning with salt and freshly ground black pepper. Serve immediately or keep warm in a double boiler at around 45°C (115°F) until ready to serve. You can pair this sauce with any fish or steaks (grilled or pan fried)
TIPs
Keep your butter nice and cold before it hits the sauce—it makes all the difference. Watch that saucepan temperature though; things can get dicey around 50 degrees Celsius (that's about 120 Fahrenheit). If you see your sauce starting to split, don't panic! Just whip it off the heat and whisk in a tablespoon of icy water. It'll be back on track in no time.