Gastronomixs

Beurre rouge

Sauce on a basis of red wine gastrique and butter. 

Recipe makes one litre.

Beurre rougeEnlarge

Ingredients

500

g

red wine

100

g

red port wine

200

g

shallots

100

g

fish stock

2

 

bay leaves

2

sprigs

thyme

5

 

white peppercorns

750

g

butter

 

 

pepper

 

 

salt

Preparation method

Serving suggestions

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