- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Cooking with Lillet Rouge
Posted on 9/13/20 at 3:07 pm
Posted on 9/13/20 at 3:07 pm
Had dinner at Lillete in New Orleans in January. Sat outside, the weather and the meal was just perfect.
One of the highlights of the meal was some baby lima beans that were served with a lillet rouge sauce. It was simple, but delicious.
I decided to try to re create the dish. I bought a bottle of lillet rouge and searched the internet for recipes with this ingredient.
They only recipes I could find were for cocktails. Would any of you have experience with making sauces with this?
One of the highlights of the meal was some baby lima beans that were served with a lillet rouge sauce. It was simple, but delicious.
I decided to try to re create the dish. I bought a bottle of lillet rouge and searched the internet for recipes with this ingredient.
They only recipes I could find were for cocktails. Would any of you have experience with making sauces with this?
4
Posted on 9/13/20 at 4:18 pm to ruzil
Lillet Rouge is an aromatised wine, basically a dry wine blended with some aromatic liqueurs. I'd guess the sauce was just a reduction, maybe with some butter and acid, like vinegar, or lemon juice, and maybe some of the water used to cook the lima beans. Try a few combos and see what works!
Posted on 9/13/20 at 4:18 pm to ruzil
Lillete is fantastic. Had one of the best meals of my life there.
Posted on 9/13/20 at 5:31 pm to ruzil
Sounds like it may have been a beurre rouge, which is a beurre blanc made with red wine.
It's a wine reduction & butter emulsion typically flavored with shallots, thyme, black pepper, & lemon.
Start there.
It's a wine reduction & butter emulsion typically flavored with shallots, thyme, black pepper, & lemon.
Start there.
Posted on 9/13/20 at 5:46 pm to coolpapaboze
quote:
Lillet Rouge is an aromatised wine, basically a dry wine blended with some aromatic liqueurs. I'd guess the sauce was just a reduction, maybe with some butter and acid, like vinegar, or lemon juice, and maybe some of the water used to cook the lima beans. Try a few combos and see what works!
Thanks
Posted on 9/13/20 at 5:52 pm to BigDropper
quote:
Sounds like it may have been a beurre rouge, which is a beurre blanc made with red wine.
It's a wine reduction & butter emulsion typically flavored with shallots, thyme, black pepper, & lemon.
This sounds interesting ,thanks.
Posted on 9/14/20 at 9:12 am to ruzil
We have it at calandros perkins
ETA: I read "looking" not cooking in OP
ETA: I read "looking" not cooking in OP
This post was edited on 9/14/20 at 9:26 am
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News