Port Wine Sauce

by Rachel on August 4, 2011

Port Wine Sauce

This is another of Chef Anne’s mini masterpieces.  Not long ago she made us filet mignon with this luscious sauce.  I think wood chips would taste good as long as they had a little of Anne’s port wine sauce drizzled over the top.  The only issue with making a sauce like this one is it does take a while for the reduction process to transpire.  You can’t start 15 minutes before dinner and hope to serve this.  You’ll need to boil/reduce the sauce for at least a half an hour or so.  Get going early, or make it the day before you need it and reheat it at dinnertime.  It will keep in the fridge for a couple of days if need be.  It has a great color and lovely shimmer when served.

Port Wine Sauce (makes 1 cup)

  • 2 tablespoons butter, divided, at room temperature
  • 3 tablespoons finely minced shallots
  • 1 clove garlic, finely minced
  • 1 sprig of fresh thyme
  • 1 teaspoon freshly cracked pepper
  • 1 cup ruby or tawny port
  • 2 cups beef or chicken stock (I used chicken)
  • 1 tablespoon all purpose flour

Melt 1 tablespoon of the butter in a saucepan over medium-low heat.  Add shallots and sauté until soft, about three minutes.  Add the garlic and thyme and cook for 1 minute.  Add the port and cracked pepper.  Simmer for 1 minute.  Add the stock and bring to a boil.  Boil until reduced to one cup.  This took a bit more than 30 minutes for me.  Remove the sprig of thyme.  In a small bowl, blend the remaining tablespoon of butter with the flour.  Take about 2 tablespoons of the warm sauce from your saucepan and add it to the butter/flour mixture.  Whisk until it is completely smooth.  Add this to the warm sauce on your stovetop.  Simmer for 2 minutes whisking constantly.  Taste.  Add salt or pepper as desired.  Serve over duck, chicken or steak.

{ 1 comment… read it below or add one }

steve October 13, 2012 at 9:53 pm

port wine

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