"Paul M. Cook" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Christine Dabney" > wrote in message
>> ...
>>> On Mon, 21 Mar 2011 03:45:53 -0700, "Kent" >
>>> wrote:
>>>
>>>>Having said all of that, the Marchand de Vin sauce, which this is, is
>>>>just
>>>>too buttery. It overwhelms. It won't have enough beef flavor.
>>>
>>> No, this is not Marchand de Vins sauce. It is a mounted butter sauce,
>>> and butter is an important component. It is a Beurre Rouge, based on
>>> Beurre Blanc.
>>>
>>> It does have beef flavor. Did you read the instructions? It says to
>>> add the beef juice to it. And mounted butter sauces are NOT built on
>>> meat drippings...they are butter sauces.
>>>
>>> I suggest that you read more about sauces such as beurre blanc and
>>> Beurre rouge. It seems they are not within your knowledge that much,
>>> although they were within the knowledge of Julia Child and she adored
>>> them.
>>>
>>> Christine
>>> --
>>>
>> Beurre rouge, in the 1961 edition of the Larousse Gastronomique is
>> "lobster butter and butter mixed with other shellfish". That's verbatim.
>> The definition of beurre rouge in my later edition is very similar,
>> referring to shellfish.
>
> A quick Google shows a buerre rouge to be a red wine butter sauce suitable
> for pretty much anything including seafood. By common definieiton it is
> the same as a buerre blanc made only made with red wine and red wine
> vinegar. Like this one from Epicurious:
>
> http://www.epicurious.com/recipes/fo...e-Rouge-102839
>
> Paul
>
>
Who wrote it? That means nothing. Butter-Red translates to French as
Beurre-Rouge.

We're talking about Sauce Beurre Blanc, recipies which try to emulsify
butter with water. That "water" includes white wine, red wine, pan
deglazing, stock, and anything else aqueous.

Kent