Port Wine Sauce Recipe
This rich port wine sauce combines sweet port, savory stock, and buttery texture into an elegant sauce perfect for steak, pork, and duck.
Equipment
- saucepan
Ingredients
- 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
Instructions
Cook the Shallots
- Melt butter in a saucepan over medium heat.
- Add the minced shallots and cook for 3 to 4 minutes until softened but not browned.Browning can make the finished sauce slightly bitter.
Deglaze with Port Wine
- Pour in the port wine and stir to loosen any flavorful bits from the pan. Bring to a gentle simmer.
Keep the heat moderate. You want slow concentration, not harsh boiling.
Reduce the Wine
- Simmer until the port reduces by about half and smells rich instead of alcoholic. This usually takes 8 to 10 minutes.The sauce flavor deepens dramatically during this step.
Add Demi-Glace & Aromatics
- Stir in the demi-glace, and thyme. Simmer gently until the sauce coats the back of a spoon.
Taste & Balance
- Taste the sauce. Add salt, pepper, or a splash of vinegar if it needs brightness. Great sauces are balanced, not just rich.
Finish with Butter
- Reduce the heat to low and whisk in the cold butter, one cube at a time, until glossy and smooth.
Do not boil after adding butter, or the sauce may separate.
Strain & Serve
- For an elegant restaurant-style finish, strain the sauce before serving over steak, pork, duck, or roasted meats.