Beurre Rouge
- 1 cup dry red wine, such as cabernet sauvignon
- 1/2 cup red-wine vinegar
- 3 tablespoons minced shallots
- Pinch sugar
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- Coarse salt
- Step 1
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.
- Step 2
Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.
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