Red butter sauce

Servings 4 persons


  • 3 Italian parsley stems
  • 3 sprigs thyme
  • 8 black peppercorns
  • 1 fresh bay leaf
  • 400 grams red wine
  • 125 grams port wine
  • 30 grams mushrooms thinly sliced
  • 50 grams shallot thinly sliced
  • 25 grams carrots peeled, thinly sliced
  • 150 grams unsalted butter cut into ½-inch cubes, cold
  • sea salt


  • Make an herb sachet by placing the parsley stems, thyme, peppercorns, and bay leaf on top of a small square of cheesecloth. Fold the short sides of the square in toward the center, then roll into a sachet. Using kitchen scissors or a paring knife, cut a length of kitchen twine. Wrap the kitchen twine twice around one end of the sachet and twice around the other end, and tie a slipknot in the center.
  • Combine the wines, mushrooms, shallot, carrots, and sachet in a medium saucepot.
  • Simmer over medium-high heat until the liquid has reduced by half, about 20 minutes. Strain the reduction through a sieve into a small saucepot while squeezing the vegetables against the side of the medium saucepot with a plating spoon to release as much of the reduction as possible. Tip the vegetables into the sieve, and nish straining.
  • To complete the beurre rouge, simmer the reduction in the small saucepot over medium-high heat until large bubbles form and the consistency becomes more syrupy, lightly coating the bottom of the saucepot.
  • Reduce the heat to medium-low and begin adding cold butter one piece at a time, whisking constantly to maintain the emulsion. It is important that the sauce does not get too hot or simmer, as that would break the emulsion. Once the sauce is at the desired level of richness and intensity, turn off the heat, and season with salt.
Source: Thomas Keller
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