Beurre Rouge (red wine beurre blanc)

Beurre Rouge on Halibut
Beurre Rouge on Halibut

A beautiful dark purple, beurre rouge is the red-wine version of a beurre blanc (however we double the amount of wine to reduce). The red wine is reduced with shallot, bay leaf, whole black peppercorns and thyme until barely any liquid is left. We add butter and heat just until it melts (don't want it to separate like drawn butter).

Beurre Rouge (red wine beurre blanc)

Makes 1 cup


1/2 bottle red wine
1 small shallot, sliced
2 sprigs thyme
1/2 teaspoon peppercorns, whole
2 bay leaves
1/2 pound butter, unsalted
salt to taste

  1. Pour wine into medium sauce-pan with shallot, thyme, peppercorns and bay leaves.
  2. Bring to a simmer and cook until there is barely any liquid remaining.
  3. Cub butter into 1/4-inch squares.
  4. Turn heat to low and add 1 square. Let it melt while stirring regularly.
  5. Repeat until all butter is incorporated.
  6. Strain through a fine mesh strainer and then season with salt.
  7. Keep in a warm place before serving.

Chef's Tip: Great on steaks or chicken!

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