Dewd. Perfection.
Quote Originally Posted by benito View Post
This is a buerre rouge, and since it is a warm emulsification of butter and reduced red wine; it will break when reheated.

as a work around, you can have the wine reduced ahead of time, make the sauce a la minute.

mix it up!

oregon pinot noir, dried cepes in the buerre rouge; with grilled salmon finished with a sprinkle of truffle salt.

cote du rhone, a lot of rosemary, roast garlic; with lamb chops.