Beurre Rouge

Red Wine–Butter Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

The most obvious variation of Beurre Blanc involves replacing the white wine with red wine and the white wine vinegar with red wine vinegar. The resulting sauce, however, has a pale purple cast that reminds some people of Pepto-Bismol. To deepen the color of the sauce, reduce a bottle of full-bodied red wine with no tannin and low acidity to ½ cup (125 milliliters). Replace the vinegar called for in a classic beurre blanc with red wine vinegar. Combine the vinegar, red wine reduction, and shallots in a saucepan. Reduce as needed and whisk in the butter.

Unfortunately, Beurre Rouge often has a one-dimensional flavor and may even have an unpleasant metallic taste, because the wine is reduced without any protein that would remove the astringent tannins and deepen the flavor. A better approach is to make a red wine brown sauce containing reduced stock or demi-glace.