Red Butter Sauce Recipe (Beurre Rouge)
Beurre rouge is a simple butter-based emulsified sauce that's great with fish or seafood.
It's a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is red wine and butter), making it ideal for emergencies.
Tip: Cold butter keeps the emulsion from breaking.
- Heat wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
- While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
- Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
- As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.
Note: For a Beurre blanc ("white butter") sauce, use white wine in the reduction instead of white.