Red port sauce with orange
A classic sauce from the kitchen of Escoffier. The use of citrus in the sauce makes it perfect to serve with game and poultry.
Makes 400ml.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Celery
- Sulphite
Ingredients
300
ml
red port wine2
shallots, diced4
sprigs
thyme2
oranges0.5
lemon500
g
veal stockas needed
butteras needed
cayenne pepperas needed
salt