Port Wine Reduction
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 3 (14 ounce) cans beef broth
- 16 ounces ruby port
- 16 ounces red wine
- 1 carrot, cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 onion, cut in half
- 4 garlic cloves
- 1⁄2 cup Worcestershire sauce
- 3 ounces tomato paste
- 1 tablespoon basil
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons pepper
- 3⁄4 cup butter
- roux
directions
- Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
- Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
- Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
- Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
- Enjoy.
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