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Huckleberry Beurre Rouge

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Huckleberry Beurre Rouge by Crave Catering

If you want a sauce that is not only delicious, but highlights some of Oregon’s best resources, you’ll love our Huckleberry Beurre Rouge! Not to mention, this sauce was born to be paired with salmon – yet another culinary favorite of the Pacific Northwest. The best part? This sauce sounds way more complicated than it actually is. Prepare to wow your guests!



In a medium saucepan, heat Pinot Noir over medium-low heat. Add red wine vinegar, shallot, garlic, ¼ cup of the huckleberries, parsley, thyme, bay leaf, and heavy cream. Gently simmer until reduced by ¾.

Remove from heat, and strain into a heat-resistant mixing bowl, ensuring all solids have been removed from saucepan. Returned strained liquid to saucepan over low heat.

Just as the mixture begins to simmer, remove from heat, and immediately whisk in butter until melted and thoroughly combined. Add the remaining huckleberries, and finish with salt, pepper, and lemon juice.

Pour over salmon and enjoy with the other half bottle of that Pinot!

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Huckleberry Beurre Rouge by Crave Catering

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