Recipe for port wine sauce
The port wine sauce is ideal as an accompaniment to a delicious piece of meat that needs a sauce with lots of juice and flavor.
Here you’ll get the recipe for a tasty and accessible sauce that will be a hit with both the family and the food club. The robust sauce is only enhanced by adding a bit of the flavorful drippings from the meat you serve the sauce with. Therefore, it’s important to save a bit of the liquid when preparing your meat.
Serve the port wine sauce with everything from beef and veal to a delicious duck breast or beef Wellington – here you’ll find the recipe for a delicious beef Wellington.
Ingredients
- 1 pcs. Carrots
- 1 pcs. Onion
- 1 clove Garlic
- Fresh thyme
- 14 gram Oil
- 200 gram Port
- 200 gram Red Wine
- 400 gram Beef Stock
- 50 gram Pan Drippings or broth
- Salt and Pepper
- Gastrique can be replaced by vinegar and sugar
- Lemon Juice
- 20 gram Unsalted butter cold in cubes
Instructions
- Clean and chop onion, garlic, and carrot. Sauté the vegetables in oil in a pot. Add port wine, red wine, and chopped fresh thyme, and reduce it by half. Add beef stock and reduce again by half. Here you add the pan juices from the meat you are serving the sauce with - the pan juices can be replaced by broth water. Season with salt and pepper, lemon juice, and gastrique. If you don’t have gastrique, it can be replaced by vinegar and sugar. Remove the sauce from the heat and whisk in the butter cubes one at a time just before serving. The advantage of using unsalted butter is that you don’t further salt the sauce when whisking in the butter cubes before serving. If you use salted butter, be aware that the sauce should be able to take a bit more salt when you taste it.
After this, you can choose to strain the sauce before serving to make it completely smooth. It's a matter of preference.
After this, you can choose to strain the sauce before serving to make it completely smooth. It's a matter of preference.