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Red Butter Sauce

the.instructor's picture
Ingredients
  Dry red wine 3 Fluid Ounce (90 Milliliter)
  Shallots 2 , chopped very finely
  Creme fraiche/Double cream 30 Milliliter (2 Tablespoons, 15 Milliliter Each)
  Cold butter 8 Ounce, cut into small pieces (250 Gram)
  Tomato puree 1 Teaspoon
Directions

MAKING
1. In a saucepan, pour the red wine and place the shallots, then boil it till they are almost dry
2. In the same pan, add the cream, and boil it until the mixture's quantity reduces
3. Place the saucepan over low heat, and whisk in the butter, now lift the pan a little bit so that the butter melts creamily, continue to whisk till the mixture is the consistency of thick cream
4. Now season to taste and add tomato puree to improv the colour of the sauce, also leave the sauce with the shallots in it

SERVING
5. Serve as soon as possible along with fish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Drink: 
Wine
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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