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Eggplant caviar

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Beurre rouge

Beurre rouge Cook Expert

Preparation : 5 min	Resting : -
Cooking : 8 min	Equipment :
Difficulty :	Rating : 0 rates
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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

1	Peel 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.
2	Restart 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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