Red Beet Butter Sauce

Ingredients

• 1 onion (blue)
• 1 beetroot
• 1 tbsp butter
• 1 tsp balsamic vinegar (dark)
• 0.25 l crab stock
• 1 tsp horseradish (fresh, grated)
• 150 g butter (ice‑cold, in pieces)
• 2 tbsp port wine

Instructions

1. 1.

   Peel and dice the onion and beetroot; sauté them in butter.

2. 2.

   Add balsamic vinegar, horseradish, and crab stock; reduce to a quarter of the volume.

3. 3.

   Strain the mixture through a sieve, add the remaining butter, blend, season with port wine. Fill glasses and serve as a crusted garnish.