Originally Posted by
benito
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.
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