Recipe

Port Wine Sauce Recipe

	Chefelaine / All my dishes 8 months, 2 weeks ago A lovely reduction sauce that adds tremendous flavor! Prep:10m Cook:15m Servings:1	Chefelaine
	easy

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Ingredients

1 qt Ruby port wine

4 fl oz Glace de viande

to taste each Salt and White pepper

as needed each Cornstarch or arrowroot

2 oz Butter

Directions

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).

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Comments

momo_55grandma 8 months, 2 weeks ago said:
Another great post thanks high5

raelene1951 8 months, 2 weeks ago said:
I'm going to love this...Thanks for the post!

chefperiwinkle 8 months ago said:
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

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Alterations

chefperiwinkle 8 months ago said:
Try combining grape jelly (3 oz) with
3 oz cranberry juice, and 3 oz Southern Comfort.
Reduce to 1/3 the original volume.
This reduction is often used for duck or goose dishes, and the taste is delicious also.

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