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
Heat a wide saucepan over medium high heat. Sauté shallots with one cube of butter until translucent.
Add herbs, peppercorns, and bay leaf. Deglaze pan with wine and cook for 5 minutes to reduce by half.
Lower heat and begin adding butter a little bit at a time while whisking continuously, until sauce thickens slightly.
Once emulsified completely, remove from heat and strain sauce through a fine mesh sieve.
Finish with salt and pepper to taste.