2 cups red wine – (drinkable, not the ‘cooking wine’ that is sold in our local grocery stores)
½ lb. unsalted butter, cut into 1 inch pieces and kept cold
1 tablespoon honey
¼ cup heavy cream
1 teaspoon kosher salt
3-4 sprigs fresh thyme
Pour the red wine into a 3-quart sauce pot and turn heat to medium-high. Cook until the wine is reduced to a syrupy consistency, about 15 minutes.
Add the honey, cream and salt and stir. Reduce heat to low and add the cold butter, piece by piece, stirring continuously until all the butter is melted.
Add the thyme sprigs. Remove from heat and serve immediately, or transfer into another container to be held in a steam bath until ready to serve. Do not refrigerate.
Serve with Horseradish Encrusted Tenderloin of Beef and a great glass of red wine. Enjoy!
Tony’s Tip: You can substitute rosemary for thyme to make a Rosemary Beurre Rouge, which would be a great sauce for rack of lamb.