Brian Martin served this with Ribeye steaks for KYEOYF 2026.
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Beurre Rouge (Red Butter Sauce)
Instructions
Heat the wine, vinegar, and shallots in a saucepan until the liquid comes to a boil, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
While the liquid reduces you can cut the butter into medium (1/2-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have two to three cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a few more moments. The finished sauce should be thick and smooth.
Season to taste with kosher salt. Traditionally you would strain out the shallots before serving, but you do not have to do this. Serve it right away.
