Reviews (2)

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Martha Stewart Member

Rating: Unrated

01/01/2011

                This was so so tasty I can hardly wait to figure out when I can use it next. Yummmy!

Martha Stewart Member

Rating: Unrated

10/28/2010

                Delicious!  I did make two changes.  I didn't make the sauce, and I replaced the parsley with fresh dill fronds from my herb garden.

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Recipe Summary

Yield: Makes about 1 1/2 cups

Ingredients

Ingredient Checklist

1 cup dry red wine, such as cabernet sauvignon

1/2 cup red-wine vinegar

3 tablespoons minced shallots

Pinch sugar

1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes

Coarse salt

Gallery

Recipe Summary

Yield: Makes about 1 1/2 cups

Recipe Summary

Yield: Makes about 1 1/2 cups

Recipe Summary

Yield: Makes about 1 1/2 cups

Yield: Makes about 1 1/2 cups

Makes about 1 1/2 cups

Ingredients

Ingredients

  • 1 cup dry red wine, such as cabernet sauvignon
  • 1/2 cup red-wine vinegar
  • 3 tablespoons minced shallots
  • Pinch sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • Coarse salt

Directions

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.

Reviews (2)

Add Rating & Review

Martha Stewart Member

Rating: Unrated

01/01/2011

                This was so so tasty I can hardly wait to figure out when I can use it next. Yummmy!

Martha Stewart Member

Rating: Unrated

10/28/2010

                Delicious!  I did make two changes.  I didn't make the sauce, and I replaced the parsley with fresh dill fronds from my herb garden.

Reviews (2)

Add Rating & Review

Add Rating & Review

Martha Stewart Member

Rating: Unrated

01/01/2011

                This was so so tasty I can hardly wait to figure out when I can use it next. Yummmy!

Martha Stewart Member

Rating: Unrated

10/28/2010

                Delicious!  I did make two changes.  I didn't make the sauce, and I replaced the parsley with fresh dill fronds from my herb garden.

Martha Stewart Member

Rating: Unrated

01/01/2011

                This was so so tasty I can hardly wait to figure out when I can use it next. Yummmy!

Rating: Unrated

Rating: Unrated

10/28/2010

                Delicious!  I did make two changes.  I didn't make the sauce, and I replaced the parsley with fresh dill fronds from my herb garden.

All Reviews for Beurre Rouge

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Beurre Rouge

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest