So, cooking with wine advice always says- do not use wine that you don't want to drink. I have always been curious about cooking with one of my favorite wines to drink- Rosé! I am in the mind-set to drink rosé year round so I thought I would experiment with a Buerre Rosé sauce.
As an amateur cook, I enlisted a chef for assistance. I have never been adventurous to make sauces, but now that the weather has turned, I felt it was time. (During the summertime I top my dishes with variations of fruit salsas, guacamole, corn salsas, pickled onions etc).
As rosé is a relatively new category (10 years) most people drink the current vintage. When I asked chefs if they cook with rosé, the answer is surprising, 'no'. Well, I am here to say- "COOK WITH ROSÉ!" The ever popular category that
delights palates all summer can be versatile for fall/winter/spring cooking. Also, I recommend aging any rosé that have seen oak: In particular, Chateau D'Esclans 'Rock Angel', 'Les Clans', and 'Garrus'. It's very interesting to see how these wine age and change into gorgeous expressions of rosé that are very reminiscent of the chardonnays from Burgundy (Puligny-Montrachet, Chassagne-Montrachet).
To start our burre rosé sauce, we diced one shallot and cooked it down in a little bit of un-salted
butter. I learned that you never season a reduction until the end because you do not know how concentrated the flavors will be until it becomes a reduction. Once the shallots were translucent, we removed the pan from the heat and added 'The Palm Rosé' (we decided to use the entire bottle and reduce it down). The rosé took about 45 mins to reduce and when it gets close to being finished, you have a very short window not to burn it. We did some diced skinless seedless tomatoes to add more acid to the sauce towards the end, this also enhanced the rosé color to even brighter hue of pink.
Here's the trick I did not know about the butter: add the butter at the end and it's best to dice and freeze the butter. The cold temperature of the butter helps to slow down the melting and stabilizes the sauce so it does not break. The other trick is to whisk a little butter at a time until it is all dissolved. Since it was a Rosé sauce, we used pink Himalayan sea salt and pink peppercorns to season at the end.
We seared some beautiful Bomster Stonington scallops (from Connecticut) which have a
wonderful flavor profile. They are slightly firm and delicate at the same time. They have hints of
sweetness and are so fresh tasting due to the way the Bomster Family harvests. (The scallops are flash frozen after a sea water since which makes them preserve their amazing flavor profile with
in seconds of harvesting.) Once I tried my first Bombster scallop this year, I was an immediate convert to these fantastic gifts of the sea. Thanks to the Bombster Family for making the best scallops I have ever tasted. Cheers to rosé all year long and please share any rosé recipes you try!