How to Make Port Wine Sauce
This sauce is made exactly the same way as you prepare the Marsala Sauce but you substitute Port Wine for Marsala. Like Marsala, port is a fortified wine but its home is the Douro Valley of Portugal.
Its rich and sweet flavor can add a wonderful dimension to many foods. Use a ruby port for optimum fruitiness and sweetness. Use a Tawny port for greater complexity.
Best Served With:
- Roasted Lamb
- Grilled meats such as veal or beef medallions
- Chicken breasts
- Foie gras
Port Wine Sauce Recipe
- 1 oz. butter 1/4 stick
- ¼ cup shallots finely chopped
- ¾ cup Port wine
- ¼ cup red wine
- 1 cup Demi Glace
- salt and pepper to taste
- 1 bay leaf
- 1 sprig fresh thyme ¼ tsp. dried
- ¼ cup heavy cream optional
- Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes).
- Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 – 6 minutes)
- Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened).
- Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve.
- The optional heavy cream gives the sauce a richer color and additional flavor.