Beurre Rouge

Name: Beurre Rouge
Yield: Makes about 1 1/2 cups
Ingredients: 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

Use to make Potato-Wrapped Halibut.

Source: The Martha Stewart Show, September 2010

Makes about 1 1/2 cups

Yield

Ingredients

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

Directions

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.

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Reviews

How would you rate this recipe?

jeneenj

1 JAN, 2011

This was so so tasty I can hardly wait to figure out when I can use it next. Yummmy!
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MS12034341

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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