Beurre rouge
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13 rates
Preparation : 5 min
Cooking : 8 min
Total time : 13 min Rest : 0 min
1 bowl
100 ml red wine, such as Côtes du Rhône
1 tbsp distilled vinegar
1 pinch salt
1 pinch pepper
250 g cold butter
30 ml water
2 shallots
Associated products
RECIPE STEPS
1
Peel and halve the shallots. Chop them by running the program.
- 2 shallots
Expert
00:20 / 13 / 100°C
2
Scrape the shallots into the centre of the bowl using a spatula, add the ingredients and season to taste.
Remove the cap and run the program.
- 1 tbsp distilled vinegar
- 1 pinch salt
- 1 pinch pepper
- 30 ml water
- 100 ml red wine, such as Côtes du Rhône
Expert
05:00 / 5 / 100°C
3
Run the program.
While the program is running, gradually add the cold butter.
- 250 g cold butter
Expert
03:00 / 5 / 60°C
4
If the sauce is not smooth, add a little water and run the program.
Expert
00:30 / 18 / __°C
© 2014 Hachette Livre (Marabout)
