Beurre rouge

Beurre rouge is a butter sauce coloured red with beetroot.  It looks very picturesque on the plate.  It tastes slightly sweet from the beetroot but with a tang from the vinegar.  It is excellent with fish – particularly tuna and salmon.

Preparation Time             15  Mins

Cooking Time                 25  Mins

Elapsed Time                 40  Mins

Ingredients

For     4  portions

1                    Bay leaf

1                    Beetroot  - small, raw

100 gms          Butter  - cut into cubes

1 tbs               Cream  - double

3                    Juniper berries  - crushed

1 pinch            Salt

1                    Shallot

2 tbs               Vinegar  - red wine

70 ml              Wine  - red

Method

Peel and chop the shallot and beetroot and place in a saucepan with the bay leaf, salt, juniper berries, vinegar and wine.  Simmer for 20 minutes until the liquid has reduced to a syrup.  Add the cream and bring to the boil.  Whisk in the butter a cube at a time.  Once all the butter has emulsified, pass the sauce through a sieve into jug or bowl.