Why do you strain shallots out from a Beurre Rouge (Red Butter Sauce)?

Question

Why do you strain shallots out from a Beurre Rouge (Red Butter Sauce)?

Answer

The main reason is for the texture. Most French sauces are strained both for texture as well as for their appearance. Many Beurre Rogue sauces have more ingredients in them making them necessary to strain (otherwise they take on for of a chunky consistency akin to a chutney). This is all done on preference, there's nothing wrong with mincing the shallots and leaving them in if that's what you prefer. Cook to your desire.

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