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Port Wine Sauce Recipe

How to make a restaurant quality Port Wine Sauce
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauces
Cuisine: French
Author: G. Stephen Jones


  • 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.