Salmon red wine béarnaise
While this dish is called a red wine béarnaise, it is more like a beurre rouge, but with all the aromatics of a traditional béarnaise, and much lighter.
Red wine béarnaise
Step 1: Red wine béarnaise
Combine the wine, vinegar, peppercorns, shallot, tarragon, and thyme. Bring to a boil and reduce to 2 tablespoons. Add the brown butter sauce and then gradually whisk in the whole butter.
Strain through a fine-mesh sieve and transfer to a small pot. Season with salt and pepper. Keep warm.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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