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Beur Blanc/ Beur Rouge

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#1 fungi2bwith



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Posted 03 May 2017 - 01:53 AM

This is a basic white/red butter cream wine sauce that can be altered tremendously once you get it down....You can add things like roasted tomato paste, or roasted garlic, orange juice reduction, or pretty much anything you want this to sauce to empower.....Also, you could add canna-butter instead of regular butter in order to give it that special kick....


Also, my recipes are made in bulk, so anything I post should be scaled down according to your needs.....



a handful of thyme, about an oz

3-4 shallots sliced

15-20 whole black peppercorns

5-6 bay leaves

2.5 cups of white or red wine

1 cup of white or red wine vinegar


1 oz of lemon juice

1/2 gallon of heavy whipping cream

1 lb of unsalted butter

salt to taste


Combine first 6 ingredients in a large sauce pan

reduce down until about a half cup of liquid remains in the pan

pour in the heavy whipping cream and turn down heat

simmer until slightly thickened (thicker bubbles will form on the surface of the cream)

turn down heat to just keep warm at this point

add butter and whisk until emulsified, it should mix right in

at this point add lemon juice and salt to taste

run through a fine strainer



Yield should be a little over a half gallon and will take about an hour to an hour and half to make at this scale, so enough for those big get-togethers. 1/4ing this recipe should be more of an adequate amount for a small family....



Again, this can be red or white depending on the wine and vinegar you use. And don't forget, you can enhance the flavor profile with other ingredients afterwards.



Next up, a killer apple chutney that goes great with pork chops or just to eat as is on toast or whatever....stay tuned

Edited by fungi2bwith, 03 May 2017 - 01:59 AM.

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