BEURRE ROUGE
Use to make Potato-Wrapped Halibut.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes.
- Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.
SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO
Steps:
- Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
- Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
- Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
- Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
- Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
- Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
- Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
SCALLOPS WITH BEURRE ROUGE
Categories Shellfish Appetizer Sauté Cocktail Party Vinegar Scallop Red Wine Winter Tarragon Engagement Party Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan. Boil until mixture is reduced to § cup, about 20 minutes. Strain into bowl, pressing on solids to extract as much liquid as possible. Return liquid to saucepan; discard solids in strainer. Bring liquid to simmer over medium-low heat. Whisk in § cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil). Season sauce to taste with salt and pepper. Remove from heat; cover saucepan to keep warm.
- Melt 2 teaspoons butter in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, about 1 minute per side. Spoon sauce onto plates. Arrange scallops atop sauce. Garnish with additional tarragon sprigs, if desired, and serve.
BAVETTE (FLAP) STEAK WITH BEURRE ROUGE & ROASTED POTATOES
This was, simply put, stunning. Steak in a shallot/wine/butter sauce with roasted potatoes. Alas, the best things in life are rarely free and this one's no exception. You'll pay... (oh, how you'll pay!) in dietary guilt, to say the least, but when you want to allow yourself a little indulgence, do consider this dish. For now, the cut of beef is pretty inexpensive. In researching "flap meat", aka "flap steak", I came across an article in the SF Chronicle which included this eye-buggingly delicious recipe. Flap meat is very similar to flank and skirt steaks and jam-packed with flavor. This method of cooking results in perfectly done meat that's not tough - be sure to cut against the grain! - and potatoes worth their weight in gold. The sauce is... well, I can't talk about it or.... well, YOU know. ;) Times are estimated.
Provided by Sandi From CA
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish.
- Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside.
- (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.)
- Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part.
- Remove from the oven, tent with foil and let rest 10 minutes.
- If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper.
- Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.
Nutrition Facts : Calories 761.1, Fat 33.2, SaturatedFat 18.4, Cholesterol 195.4, Sodium 119.5, Carbohydrate 48.9, Fiber 4.1, Sugar 2.4, Protein 54.8
More about "beurre rouge food"
CHEF THOMAS KELLER’S BEURRE ROUGE RECIPE - 2022
From masterclass.com
3.3/5 (15)
- 1. Make an herb sachet by placing the parsley stems, thyme, pepper-corns, and bay leaf on top of a small square of cheesecloth. Fold the short sides of the square in towards the center, then roll into a sachet. Wrap kitchen twine twice around one end of the sachet, twice around the other end, and tie a slipknot in the center.
- 3. Simmer over medium-high heat until the liquid has reduced by half, about 20 minutes. Strain the reduction through a sieve into a small saucepan while squeezing the vegetables against the side of the medium saucepot with a spoon to release as much of the reduction as possible. Tip the vegetables into the sieve, and finish straining.
- 4. 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.
BEURRE ROUGE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
- Combine first 4 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1 cup. Strain mixture through sieve into a bowl, discarding solids.
- Return wine mixture to saucepan; cook until mixture is reduced to 1/2 cup. Reduce heat to low; add unsalted butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Add salt.
BEURRE ROUGE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (44)Total Time 25 minsCategory Dinner, SauceCalories 435 per serving
BUTTER - FOODSTORY.CA
From foodstory.ca
FOOD WISHES VIDEO RECIPES: RACK OF LAMB WITH BLUEBERRY BEURRE …
From foodwishes.blogspot.com
CHATEAUBRIAND SIMPLY IDEAL VALENTINE'S DAY DINNER
From sfchronicle.com
BEURRE ROUGE BURGER - ITALIAN FOOD
From cfood.org
HALIBUT BEURRE ROUGE | RECIPE BY SOUSVIDETOOLS.COM
From sousvidetools.com
PAN SEARED HALIBUT CHEEKS WITH BEET BUERRE ROUGE
From marxfood.com
MENUS - ROUGE RESTAURANT
From rougecalgary.com
BEURRE MONTé RECIPE: HOW TO MAKE EMULSIFIED BUTTER SAUCE
From masterclass.com
BEURRE ROUGE « THE DUDE WHO COOKS FOOD
From thedudewhocooksfood.wordpress.com
BEURRE ROUGE CTM MAGAZINE – CTM MAGAZINE
From ctmmagazine.com
BEURRE BLANC ET BEURRE ROUGE | EVERYTHING I KNOW ABOUT FOOD (AND …
From foodbunker.wordpress.com
HOW TO MAKE BEURRE BLANC | MARX FOODS BLOG
From marxfood.com
BEURRE ROUGE (INDUCTION KENWOOD) - BIGOVEN.COM
From bigoven.com
BEURRE ROUGE ARCHIVES - ITALIAN FOOD - CFOOD.ORG
From cfood.org
BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEURRE ROUGE – A RED WINE BUTTER SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALMON WITH BEURRE ROUGE | RECIPES WIKI | FANDOM
From recipes.fandom.com
FOOD WISHES VIDEO RECIPES: THE BEURRE ROUGE – A RED …
From foodwishes.blogspot.com
CLASSIC BEURRE BLANC SAUCE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BEURRE BLANC SAUCE RECIPE
From petitegourmets.com
DIJON BEURRE BLANC SAUCE RECIPES - FOOD NEWS
From foodnewsnews.cc
PAN FRIED STRIP STEAKS WITH BEURRE ROUGE RECIPE - FOOD.COM
From food.com
RECIPE - NOUVEAU BEURRE BLANC
From lcbo.com
BEURRE ROUGE RECIPE
From crecipe.com
HOTEL GLOSSARIES | KEY TERMS - BEURRE ROUGE
From setupmyhotel.com
FOOD AND MUSIC, MUSIC AND FOOD | BEURRE ROUGE
From beurrerouge.blogspot.com
OVEN ROAST RIBEYE AND VEGGIES WITH BEURRE ROUGE
From fiveminutemeals.net
WHAT IS BEURRE ROUGE RECIPE
From crecipe.com
HOW TO MAKE BEURRE BLANC, THE ULTIMATE BUTTER SAUCE
From themanual.com
BAVETTE STEAKS WITH BEURRE ROUGE SAUCE
From thefancyrancher.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SAFFRON BEURRE BLANC RECIPE - FOOD NEWS
From foodnewsnews.com
BEURRE ROUGE/RED BUTTER SAUCE BY FOOD 101 • A PODCAST ON ANCHOR
TIP OF THE DAY: BEURRE BLANC, BEURRE NOIR & BEURRE NOISETTE
From blog.thenibble.com
BEURRE ROUGE - MYCRAFTS.COM
From mycrafts.com
BEURRE BLANC - WIKIPEDIA
From en.wikipedia.org
CHEF THOMAS KELLER’S BEURRE ROUGE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE A BEURRE ROUGE FOR YOUR FAVORITE STEAKS OR …
From themanual.com
BEURRE BLANC SAUCE THAT MAKES FOOD TASTE AMAZING — GARLIC DELIGHT
From garlicdelight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love