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Beurre Rouge

Use to make Potato-Wrapped Halibut.

  • Yield: Makes about 1 1/2 cups
Beurre Rouge

Source: The Martha Stewart Show, September 2010


  • 1 cup dry red wine, such as cabernet sauvignon
  • 1/2 cup red-wine vinegar
  • 3 tablespoons minced shallots
  • Pinch sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • Coarse salt


  1. Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes.

  2. Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.


Reviews (2)

  • jeneenj 1 Jan, 2011

    This was so so tasty I can hardly wait to figure out when I can use it next. Yummmy!

  • teachinla 28 Oct, 2010

    Delicious! I did make two changes. I didn't make the sauce, and I replaced the parsley with fresh dill fronds from my herb garden.

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