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Beurre Rouge

Beurre Rouge

This recipe goes with Yankee Creek Ranch Salmon

Coastal Living MAY 2002

  • Yield: About 1 cup

Ingredients

  • 2 cups Pinot Noir or other dry red wine
  • 2 shallots, quartered
  • 1 (1/2-ounce) package dried assorted mushrooms
  • 1/2 medium beet, finely chopped
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 teaspoon salt

Preparation

Combine first 4 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1 cup. Strain mixture through sieve into a bowl, discarding solids.

Return wine mixture to saucepan; cook until mixture is reduced to 1/2 cup. Reduce heat to low; add unsalted butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Add salt.

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