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Classic French Sauce Beurre Rouge

Food.Wishes's picture
We all learned about the French Revolution in school. You remember, “let them eat cake,” and all that stuff. Anyway, there was another French Revolution that started in the 70’s and it had to do with French Cuisine. It was called “Nouvelle” cuisine which is simply French for "new cuisine." This style was a reaction to the classic “Haute” cuisine (meaning "high cooking"). It focused on lighter and more delicate dishes, without heavy flour-based sauces. One of the darlings of this new style was a simple butter sauce called a “beurre blanc” which was a reduction of white wine and vinegar, finished with whole butter. These lighter sauces became all the rage. The version I’m showing today is the red wine version of the classic beurre blanc. I usually force you to get the procedure by watching the clip (multiple times, I suspect), but just this one time I’ll give you a brief procedure below, so the sauce doesn’t “break” or separate.
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Taste: 
Sour
Feel: 
Rich
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Beef, Butter
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
2
Subtitle: 
French Red Wine Butter Sauce
What a gorgeous ruby red sauce. This is truly a Michelin star restaurant-style butter sauce that will compliment any simple grilled steak or pork chop. Truly delicious.

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