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
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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.