Red butter sauce

  • Guests 2 people
  • Preparation 10 minutes
  • Cooking 20 minutes
  • Difficulty Medium

Ingredients

  1. 100g salted Grand Fermage butter
  2. 1 shallot
  3. 250ml red wine
  4. Pepper

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Preparation

  1. Peel and finely dice the shallot,
  2. then sweat in a saucepan until almost completely broken down.
  3. Pour in the red wine and bring to the boil, then lower the heat and leave the wine to reduce almost fully.
  4. Over a very low heat, add in the butter in small cubes, whisking vigorously. The sauce should take on a thick, silky consistency.
  5. Season with pepper and set aside.

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