Gastronomixs

Red port sauce

Sauce on the basis of red port wine and veal stock.

Recipe makes one litre.

Red port sauce

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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.

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