Classic Beurre Rouge Sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Servings
4
Yield
About 1 cup
Calories
Approximately 210 calories
Beurre Rouge, or Red Butter Sauce, is a sophisticated cousin of the classic Beurre Blanc, offering a deeper, wine-infused flavor that’s as luxurious as it is versatile.
This sauce marries the richness of butter with the complexity of red wine, creating a velvety smooth consistency that beautifully complements a wide range of dishes, from succulent steaks to delicate fish.
The addition of shallots and a hint of acidity from the wine balances the sauce, making it a perfect accompaniment that promises to elevate your dining experience.
Our Classic Beurre Rouge Sauce recipe walks you through the steps to achieve a flawless emulsion, ensuring a gourmet result that’s bound to impress.
Ingredients
-
- 1/4 cup dry red wine
- 1/4 cup red wine vinegar
- 1 tablespoon finely chopped shallots
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- Salt, to taste
- Optional: 1-2 tablespoons heavy cream (for stabilization)
Instructions
- Combine red wine, red wine vinegar, shallots, bay leaf, and peppercorns in a saucepan over medium heat.
- Simmer until the mixture is reduced to about 2 tablespoons of liquid.
- Strain the reduction back into the saucepan, discarding the solids.
- Over low heat, gradually whisk in the chilled butter, one piece at a time, waiting until each piece is fully incorporated before adding the next.
- The sauce should become thick and glossy.
- If using, whisk in the heavy cream to help stabilize the sauce.
- Season with salt to taste. Serve immediately, or keep the sauce warm over very low heat until needed.
Tips & Tricks
- Maintain a gentle heat to avoid separating the sauce; if it does begin to separate, a few drops of cold water whisked in can help bring it back together.
- Beurre Rouge is particularly suited to dishes with red meat or rich, oily fish.
- For an extra dimension of flavor, consider adding a sprig of thyme or rosemary to the reduction.
Mise en Place
Ingredients
Utensils
- Dry red wine
- Red wine vinegar
- Shallots
- Bay leaf
- Black peppercorns
- Unsalted butter
- Salt
- Optional: heavy cream
- Saucepan
- Strainer
- Whisk
- Measuring cups and spoons
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
“We participate in the Amazon Associates Program, an intermediary service between Amazon and customers, which remunerates the inclusion of links to the Amazon site and affiliate sites.”