BEURRE ROUGE
Use to make Potato-Wrapped Halibut.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes.
- Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.
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Vernita Blom
[email protected]This beurre rouge was delicious! I loved the nutty flavor and the way it complemented the fish I served it with.
EzZaN AbBaS
[email protected]I followed the recipe but my beurre rouge turned out too thick. I think I'll try adding a little more liquid next time.
Robelyn Papas
[email protected]This recipe is a keeper! The beurre rouge was easy to make and added so much flavor to my meal. I'll definitely be making it again.
Gugu Mkhwanazi
[email protected]I'm new to cooking and this was my first time making beurre rouge. It turned out great! I was so impressed with myself.
Lil Ren
[email protected]I made this beurre rouge for a special dinner party and it was a huge hit! Everyone raved about how flavorful and delicious it was.
Mohammad Basharat
[email protected]This beurre rouge was a bit too acidic for my taste. I think I'll try adding a little less vinegar next time.
Shukumar Roy
[email protected]I was a bit skeptical about making my own beurre rouge, but this recipe made it so easy. The sauce was delicious and really elevated my dish.
Oakley Rance
[email protected]This is my go-to beurre rouge recipe. It's so simple to make and always turns out great. I love the rich, nutty flavor it adds to any dish.
Amr ashraf
[email protected]I followed the recipe exactly and the beurre rouge turned out perfectly. I was impressed with how easy it was to make, and the flavor was spot-on. It was the perfect finishing touch to my steak.
Shakeel Kruger
[email protected]I've made this beurre rouge several times now, and it never disappoints. It's so flavorful and versatile - I've used it on fish, chicken, and pasta, and it's always a hit. Thanks for sharing this amazing recipe!
Christine Peer
[email protected]This beurre rouge was fantastic! Easy to make, the sauce was a lovely dark red color and had a delightful nutty flavor. I served it with grilled salmon and asparagus, and it was a hit with my family. Highly recommend!