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.
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.
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.
|Nutritional Guidelines (per serving)|