Brown Sauce Made With Port Wine and Sundried Cherries
A wonderful brown sauce for all your favorite meats.
Servings: 4 servings
- 1 ounce butter
- 1 shallot about 2 tablespoons, finely chopped
- ¼ teaspoon fresh thyme finely minced
- ¼ cup Port wine
- ½ cup sun dried cherries
- 1 cup demi glace
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons half & half cream if you want to make it really rich
Heat up a sauce pot over medium heat and add the butter. When the butter melts, add the shallots and saute until translucent. Add the thyme and cook for 30 seconds more.
Add the port wine and then the sun dried cherries. Reduce the port until there is barely any wine left in the saucepan, an essence.
Add the demi glace, stir, then add some freshly ground pepper. Be sure to keep stirring while you are preparing this sauce so it doesn't burn. That's a big no-no.
Let this reduce until the sauce is thick enough to coat a spoon.
Add some half & half or cream to give it even more richness (and some extra calories) and the sauce is ready to go.
If you want to get really fancy, you could strain the sauce before serving but I like the texture of the sun dried cherries in my sauces.
Warning - if you happen to be serving mashed potatoes with your meal, you may want to make extra sauce. I guarantee your family and friends will be asking for more sauce for their potatoes.