Beurre Rouge — Red Wine Butter
Eat your wine and have it, too.
Nouvelle Cuisine, a reaction to Haute Cuisine, focused on lighter, delicate flavors with simple but artful presentation and without heavy flour-based sauces. One of the sauces that came about was beurre blanc, a reduction of white wine and aromatics emulsified with butter.
Beurre rouge is similar to beurre blanc but made with red wine instead of white. Instead of making a sauce, we take beurre rouge one step sideways and make a compound butter. This savory and tangy butter can be served or cooked with rich proteins like beef and still pair well with delicate seafood.
