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Pomegranate Beurre Rouge Sauce
Pomegranate Beurre Rouge Sauce
Try this rich and flavorful sauce on roasted meats for unique taste unlike any other.

Delaney Boling - Aug 12, 2011

"The BEST beurre rouge you'll ever taste!"


  • 1 Cup Twin Poms Pomegranate Red Wine
  • 1/2 Cup Chicken Stock
  • 2 Cups Cubed Whole Butter (plus 1 Tablespoon)
  • 1 Tablespoon Minced Shallots
  • 1 Tablespoon Minced Fresh Thyme (or 1 teaspoon dried)
  • 1/4 Cup Pomegranate Seeds
  • 1 Teaspoon Cider Vinegar
  • Salt 7 pepper to Taste


In a medium saucepan, saute shallots with 1 tablespoon butter until translucent. Add the thyme and the pomegranate wine then reduce heat to medium-low. Reduce by half and then add the chicken stock and pomegranate seeds. Continue reducing over medium-low heat until sauce starts to thicken. Once it's just nappe (can coat the back of a spoon), remove from heat and strain through a fine-mesh strainer into another pan. Discard solids. Now, vigorously whisk in the butter until fully incorporated and then add the cidar vinegar at the very end. Season with salt & pepper and then use to dress your favorite meats. Goes great on chicken, tri-tip, lamb, turkey and prime rib!


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