Beurre Rosé

While on a trip home to Jackson, Mississippi, mom and I treated ourselves to a rosé tasting dinner at Table 100, a nice little restaurant in one of the newer parts of town. We were blown away at the generous tastings of various rosés, and the information around this variation of wine from the sommelier. One of the highlights of the meal was a lobster linguine with beurre rosé, which I thought was such a clever take on a summer pasta dish.

So, I took advantage of the liquid courage and asked the chef, Chef Eddie McField, if he’d be willing to share his recipe with me for the channel - and he generously agreed!

So, here it is - my interpretation of Chef Eddie’s recipe for beurre rosé!

Chef Eddie's Beurre Rosé

Ingredients:
1/4 cup Bel Aire Rose(my favorite.. The one in black bottle)
2 Lemon cut in half & juiced
1 tbsp black peppercorns
2 sprigs fresh thyme
1 sprig Rosemary
1/4 cup champagne vinegar
2 tbsp finely chopped shallot
1/3 cup heavy cream
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
Secret ingredient is 1 tbsp powder sugar (Has thickening and stabilizing power)

PREPARATION
Boil wine, vinegar, herbs, lemons and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream and boil 1 minute.

Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture. Remove from heat, then season to taste with 1 tbsp powder sugar and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.