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Recipe: Beet Butter Sauce
Similar Categories: Beet, Butter, Sauce
1/2 cup white wine
1/2 cup white wine vinegar
1 shallot -- finely chopped
1 medium fresh beet -- cooked and grated
1 bay leaf
12 whole black peppercorns
1 cup unsalted butter
2 tablespoons heavy cream
In a small saucepan, combine the wine and vinegar and reduce to 2
tablespoons liquid. Set aside.
In a separate saucepan, combine the shallot, beet, bay leaf,
peppercorns, and butter and cook on low heat for 10 to 15 minutes,
or until the mixture is well combined.
Add the reserved wine mixture. Stir in the cream and mix together
well. Serve warm with baked red snapper or other white fish of
choice.
YIELD: ABOUT 1 Cup.
1/2 cup white wine vinegar
1 shallot -- finely chopped
1 medium fresh beet -- cooked and grated
1 bay leaf
12 whole black peppercorns
1 cup unsalted butter
2 tablespoons heavy cream
In a small saucepan, combine the wine and vinegar and reduce to 2
tablespoons liquid. Set aside.
In a separate saucepan, combine the shallot, beet, bay leaf,
peppercorns, and butter and cook on low heat for 10 to 15 minutes,
or until the mixture is well combined.
Add the reserved wine mixture. Stir in the cream and mix together
well. Serve warm with baked red snapper or other white fish of
choice.
YIELD: ABOUT 1 Cup.
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