Perhaps it would be more accurate to call this stunningly bright sauce a “Beurre Pourpre” as it most certainly is not white, but it’s made with white wine, so call it what you will.
- 2 ounces brandy
- 1 pint black currants
- white wine to cover the currants
- 1/2 cup white wine (in addition to the white wine already listed)
- 1/2 lb unsalted butter cut into chunks and kept cold
- Heat a small saucepan. Add the brandy and flame it.
- When the flames die off, add the currants and the first dose of wine (enough to cover them).
- Bring to a boil, then reduce heat and let simmer until almost dry (will be fairly syrupy). Refresh with the 1/2 cup of wine, being certain to use it to get all syrup stuck to the sides of the pan.
- Strain through cheesecloth.
- Return to a boil, then let simmer until syrupy.
- Whisk in the butter over low heat. Add only a few small cubes at a time, whisk until they are melted and incorporated, then add a few more. Repeat until the entire half pound of butter has been incorporated and the sauce has a luxurious texture and flavor.
- Remove from heat and keep in a warm (not hot) place until service. Whisk occasionally as it sits. If transferring to a different container for service, make sure that the receiving vessel is warm lest the sauce break.
- Leftovers of this sauce are best used as a spread—it is very difficult to successfully reheat this sauce without it breaking.
Here is the sauce, in context, as served with steamed Maine lobster. It would also match well with many other types of fish; french toast, pancakes, or waffles; muffins or popovers; poultry cooked with a cinnamon spice rub; etc.