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Beurre Rouge Sauce: Red Butter

milesofsmiles
milesofsmiles Posts: 1,377
edited November -0001 in EggHead Forum
Needs, Sauce pan, Two med. shallots, Bottle Madeira wine, Balsamic vinegar, your fav. some leftover drippings,bacon etc. unsalted butter.

1. Saute 2 med. shallots, minced, in your drippings.
2. Deglaze w/ 3/4 cup Madeire wine & 2 Tabsp. balsamic
vinegar.
3. Wisk in slowly, 1 pat at a time 10 Tabsp. butter.
season w/s&p to taste.
This has intense flavor over Steak or pork cooked on the Egg. Garnish w/ cracked Pepper. Also good over mashed or baked potatos. Enjoy :):):)
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