Port Wine Sauce
From chefelaine 15 years ago
- 15 minutes to make
- Serves 1
A lovely reduction sauce that adds tremendous flavor!
Ingredients
- 1 qt Ruby port wine shopping list
- 4 fl oz Glace de viande shopping list
- to taste each salt and white pepper shopping list
- as needed each cornstarch or arrowroot shopping list
- 2 oz butter shopping list
How to make it
- Using a stainless-steal saucepot, reduce the port wine over moderate heat by three-fourths.
- Add the glace de viande.
- *****French for "meat glaze," glace de viande is made by boiling meat juices until they are reduced to a thick syrup, and is used to add flavor and color to sauces.
- If desired, thicken lightly with a slurry of cornstarch or arrowroot mixed with cold water.
- Season to taste with salt and white pepper.
- Just before serving, swirl in the raw butter (monter au beurre).
The Rating
Reviewed by 7 people-
another great post thanks high5
momo_55grandma
in Mountianview loved it
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I'm going to love this...Thanks for the post!
raelene1951
in Brighton loved it
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Another good recipe, Chef Elaine. I also appreciate how you give explanations on contents, their definition, etc...
I am adding a tip if I may, of another reduction sauce combination.
Chef P
chefperiwinkle
in Scarboro loved it
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