Red port sauce
Sauce on the basis of red port wine and veal stock.
Recipe makes one litre.
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Ingredients
|
180 |
g |
shallots |
|
200 |
g |
mushrooms |
|
150 |
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 |
|
|
|
pepper |
|
|
|
salt |
Preparation method
- Finely chop the shallot and thinly slice the mushrooms.
- Heat the 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.