Beurre Rouge

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Ingredients:

∙ 30 g (~3 T) shallots, chopped

∙ 2–3 sprigs thyme

∙ 1 sprig rosemary

∙ 15 g (~10) black peppercorns

∙ 150 g (⅔ c) cwater

∙ 300 g (1¼ c) ruby port wine

∙ 1 g (~¼ t, scant) powdered gelatin

∙ 5 g (1 t) kosher salt

∙ 226 g (2 sticks) cold unsalted butter, cubed

Instructions:

1. Combine all ingredients but butter and salt in a small sauce pot and reduce by half.

2. Strain off wine and return it to the pot and reduce until it has the consistency of syrup. Whisk in the butter a few pieces at a time, allowing the butter to melt  by 80% before adding more and continue to do this until all the butter has been mounted into the reduction.

3.  Whisk in salt and serve with fish or steak