Gastronomixs

Red port sauce

Rich and tasty sauce, ideal for the colder months of the year. This sauce is based on red port and veal stock.

Makes 1l.

Red port sauce

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Ingredients

180

g

shallots

200

g

mushrooms

75

g

butter

100

g

cranberries or blackcurrants

4

sprigs

thyme

2

cloves

garlic

750

g

red port wine

1

 

orange, peel without the white part

1

litre

veal stock

75

butter

As needed:

 

salt and pepper

Preparation method

  • Finely chop the shallot and thinly slice the mushrooms.
  • Heat 75g butter in a large pan until it is bubbling.
  • Add the shallots, mushrooms, cranberries or blackcurrants, thyme, and garlic. Gently fry.
  • Deglaze with the red port. Add the orange peel. Reduced to a third.
  • Add the veal stock. Reduce to the right consistency.
  • Pass through a fine conical sieve.
  • Season to taste with salt and pepper.
  • Mount with the remaining butter.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Use as a basic jus to mix with other sauces, such as a basis for a duck or goose liver sauce.
  • Variation tip: instead of cranberries use other suitable fruit such as redcurrants and blackcurrants.
  • Variation tip: use several types of herbs and spices for a richer character such as cinnamon, star anise, rosemary, white peppercorns, aniseed, coriander seeds, fennel seeds, juniper berries, or cardamom.
  • Variation tip: use several mushroom varieties, such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.

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