Beurre Rouge Sauce Recipe

  • Total: 12 mins
  • Prep: 2 mins
  • Cook: 10 mins
  • Yield: 1 cup (4 servings)
Nutritional Guidelines (per serving)
430 Calories
46g Fat
1g Carbs
1g Protein
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Nutrition Facts
Servings: 1 cup (4 servings)
Amount per serving
Calories 430
% Daily Value*
Total Fat 46g 59%
Saturated Fat 29g 143%
Cholesterol 122mg 41%
Sodium 8mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Protein 1g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic beurre rouge sauce recipe makes a rich, slightly tangy sauce perfect for seafood or chicken. A traditional sauce in Brittany, sauce beurre rouge, or red butter sauce, has become known outside of the region only in recent decades.


  • 6 tablespoons red wine
  • 2 shallots (finely chopped)
  • 1 cup butter (cold and cut into 16 cubes)

Steps to Make It

  1. Gather the ingredients.
  2. In a medium saucepan over medium-high heat, bring the wine and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens enough to coat the back of a spoon.
  3. Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one. When the last of butter has just melted, remove the pan from the heat and strain out the shallots, if desired. Season the beurre rouge sauce with salt and pepper and serve immediately.