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Brandon Gray's Beurre Rouge

This savory yet slightly tangy sauce made with red wine and Miyoko's butter is a delicious accompaniment to your favorite dishes.

Prep time: 10 mins

Cook time: 10-15 mins

Make the Beurre Rouge

STEP ONE

Heat a wide saucepan over medium high heat. Sauté shallots with one cube of butter until translucent.

STEP TWO

Add herbs, peppercorns, and bay leaf. Deglaze pan with wine and cook for 5 minutes to reduce by half.

STEP THREE

Lower heat and begin adding butter a little bit at a time while whisking continuously, until sauce thickens slightly.

STEP FOUR

Once emulsified completely, remove from heat and strain sauce through a fine mesh sieve.

STEP FIVE

Finish with salt and pepper to taste.