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Beurre rouge

Beurre rouge Cook Expert

Preparation : 5 min Resting : -
Cooking : 8 min Equipment :
Difficulty :
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Serves 1 bowl :
2 shallots (40g)
1 tbsp white vinegar
250 g cold butter, diced
100 ml red wine such as Côtes-du-Rhône
30 ml water
salt, pepper
1Peel and halve the shallots. Chop using the EXPERT programme for 20 seconds/ speed 13. Scrape the shallots into the centre of the bowl using a spatula, add the red wine, vinegar and water; season to taste. Remove the cap and run the EXPERT programme for 5 minutes/speed 5/100°C.
2Restart the programme for 3 minutes/speed 5/60°C, gradually adding the butter. If the sauce is not smooth, add a little water and mix for 30 seconds/speed 18.
Modified on 07/18/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

For a spicy beurre rouge, add 1 tsp curry powder and finely sliced tarragon leaves. This sauce usually accompanies fish.


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