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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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 |
g |
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.