BEURRE ROUGE
Use to make Potato-Wrapped Halibut.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- 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.
- Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
marcus mill
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of red wine vinegar, but I'm glad I did. The sauce was delicious and I will definitely be making it again.
smartfoji 5
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort. It's so flavorful and delicious.
Amy Holder
[email protected]I love the vibrant red color of this sauce. It really makes a dish look special.
Marshall Shekede
[email protected]This sauce is so versatile. I've used it on fish, chicken, and vegetables and it's always a hit.
Asad Minhas
[email protected]I'm not much of a cook but this recipe was easy to follow and the sauce turned out great!
Chukwuebuka Ekwegbeli
[email protected]Delicious!
Zaki Mujib
[email protected]This sauce is amazing! I used it on grilled shrimp and it was the perfect complement.
Dyna Fun girl
[email protected]I've tried many beurre rouge recipes and this one is by far the best. It's simple to make and always turns out perfect.
Arati Subedi
[email protected]This is my new favorite sauce! It is so easy to make and adds a gourmet touch to any dish.
Isha Javaid
[email protected]I made this sauce for the first time last night and it was a hit! My family loved it and I will definitely be making it again.
Xx_sicktory_xX
[email protected]The beurre rouge turned out beautifully! It had a lovely red color and a smooth, glossy texture. The flavor was also spot-on, with a perfect balance of acidity and richness.
Lidsy Ibarra
[email protected]This beurre rouge sauce was incredibly easy to make and added a delicious, rich flavor to my salmon. I will definitely be making this again!