Name: Burgundy Butter Sauce
Yield: Makes 1 cup
Cuisine: American
Ingredients: 4 tablespoons cold unsalted butter, cut into 4 pieces; salt and freshly ground pepper; 1 cup balsamic vinegar; 1 cup plus 2 tablespoons red wine; 1 shallot, peeled, cut in half; 8 tablespoons cold salted butter (1 stick), cut into 8 pieces

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Patrick uses this on his Filet Mignon of Rare Tuna with Foie Gras but it is wonderful also on any poached or grilled fish, as well as on poached eggs and chicken breasts.

Ingredients

1 cup plus 2 tablespoons red wine
1 shallot, peeled, cut in half

Method

Combine the red wine, shallot, and vinegar in a nonreactive heavy saucepan and simmer over low heat until reduced to a syrupy consistency.

Slowly incorporate the cold butter into the sauce while simmering, stirring with a wooden spoon and adding one piece of butter at a time; add the next piece when the previous one has just melted into the sauce.

Remove the shallot and season t