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 70s 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 Im 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 Ill give you a brief procedure below, so the sauce doesnt break or separate.
|For recipe ingredients, please refer to the video.|
For recipe directions, please refer to the video.