The Beurre Rouge � A red wine butter sauce born during that other French Revolution

Well, it happened again! I get an email asking for a red wine sauce. I reply please check the site, I�ve already posted one. They reply, oh no you didn�t. I check site and realize�oops, I never posted this clip. Excusez-moi. As usual, the standard �this is an old clip� disclaimer applies.

We all learned about the French Revolution in school. You remember, �let them eat cake,� and all that stuff. Anyway, there was another French Revolution that started in the 70�s and it had to do with French Cuisine. It was called �Nouvelle� cuisine which is simply French for "new cuisine." This style was a reaction to the classic �Haute� cuisine (meaning "high cooking"). It focused on lighter and more delicate dishes, without heavy flour-based sauces. One of the darlings of this new style was a simple butter sauce called a �beurre blanc� which was a reduction of white wine and vinegar, finished with whole butter. These lighter sauces became all the rage.

The version I�m showing today is the red wine version of the classic beurre blanc. I usually force you to get the procedure by watching the clip (multiple times, I suspect), but just this one time I�ll give you a brief procedure below, so the sauce doesn�t �break� or separate.



Ingredients:
A couple of nice steaks
1 minced shallot
1/2 stick butter (2oz)1/4 cup wine vinegar
1/2 cup red wine
salt and pepper to taste

1. Remove steaks from pan and turn off heat.
2. Add shallots with 2 tsp of the butter.
3. On low heat, saut� shallots until lightly browned.
4. Deglaze with vinegar, cook until almost evaporated.
5. Add wine and cook on med-high heat until reduced by half.
6. Turn off heat and whisk in butter, adjust for salt and pepper.