🧈 Like a Beurre Blanc but with Red Wine 🧈

In this video, we're diving into the world of classic French sauces with a twist. We'll be mastering beurre rouge, a lesser-known gem that's perfect for both fish and meats.

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[thestudentcafe]

One of the few unique and REAL culinary experts on YouTube. Absolutely brilliant. Love Stephane's natural presentation.

[j.bradleyheck]

Beurre Rouge is what I learned to make ' a'la minute with Sauce Charon & Bernaise training as a Saucier in Boston in the eighties ! Ahh, how I miss those days ! C'est la Temp !

[captainfordo]

I wanted to drop by and thank you my friend. Been watching and cooking using the videos you make. It's been 7-8 years. I've had many dinner parties using the recipes you post. Cheers!

[TululaTenant]

Thank you so much for teaching the public how to make delicious food. Probably I can't eat a sauce with this much butter but perhaps on special occasions for guests.

[ianspector]

Went straight to the kitchen and made this. It was simply delicious.

[drk]

World Expo 1988 worked as a cook at Top of the Walk Brisbane Australia. One of our main courses was coral trout (a grouper) baked with one half beurre blanc, other half beurre rouge. Striking presentation with the two butter sauces side by side.

[datnguyen]

For me, There is only 2 French speak English real good you and the Macron but you are much better than his... kakaka! love every your dishes in YouTube...At least I can enjoy French Dish in middle nowhere in the States. Thank you very much Sir!

[albertpremier]

Quel vin conseillerez-vous pour accompagner un poisson au beurre rouge?

[jabba]

What a beautiful consistency and colour

[shanebenson]

Looks very rich, enjoyed watching, must have a go at that sometime soon

[fredbosch]

Thanks for the tip about the sugar ant port.

[geraldgschlossl]

Never tried that, i have to run in my kitchen and cook!!

[zvezdanbadric]

I first fry onion on butter and later deglaze with Worcestershire.. after that demiglace and red wine to reduce.. finish with salt papper black ofc and cold buter .. taste is amazing relly open all all senses

[helloshiny]

thank you.
i'll def try this. al the flavours i like.
similar tech to how I make most my sauces. but I often add flour and water at end not the butter, Imdo love a tomato sauce with butter whisked in, so full.
abut I don't do it often as I thought it had to be used staright away, nice to see how well you kept yours warm,
easy to follow video.

[Raul]

you have way more than 450 ml of wine in there. I'm reducing a 2015 Mazzocco Zinfandel and I have almost 750 ml and getting to syrup and there's darn little syrup there. It'll be barely enough for two servings. Smells Fabulous though. I really like your seafood, I'm doing this with Artic Char, Chinese baby bok choy, and multigrain wild rice.

[hzlkelly]

Chef, do you have a book you can recommend on sauces? I really want to practice making sauces.

[vchmiele]

Adding a tiny bit of xanthan gum will keep your emulsion from splitting.

[Hapidjus_]

When the title of the video is enough information already ;)

[robertlucic]

I need to go out and get some duck breast.

[macanoodough]

Your sauce is breaking because you NEVER turn the heat back on after the butter is added. You can see the beads of oil on your spoon at the end, and it's really obvious on the plate.