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Port Wine Sauce




Source of Recipe


Fine Cooking Magazine


Recipe Introduction


Ted made this for Thanksgiving 2007. This is fantastic with roast beef. I think it could use a bit of thickening, though – maybe a bit of cornstarch to avoid any floury stodginess. We added a bit of Worcestershire at the end.


List of Ingredients




1 1/4 oz. (2 1/2 T.) sweet butter
1 large shallot, finely chopped (about 1/4 c.)
One 750 ml bottle tawny port (about 3 1/4 c.)
2 sprigs fresh thyme
2 1/2 c. low-salt chicken broth
2 t. AP flour
1 t. good-quality balsamic vinegar; more to taste
Kosher salt and freshly ground black pepper


Recipe



Melt 1 T. of the butter in a 3- to 4-quart (preferably 8” wide) saucepan over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port has reduced to a syrupy texture, about 30 minutes-you should have about 1/2 c. including the shallot.

Add the chicken broth. Bring the sauce to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until it has reduced to 1 1/3 c., about 15 minutes. Strain the sauce through a fine strainer, pressing on the solids. You should have about 1 cup sauce. Set aside until the roast is done. (The sauce can be made to this point and refrigerated up to 2 days ahead.)

While the roast rests, bring the sauce to a simmer in a small saucepan over medium-low heat. Mix the softened butter with the flour to form a paste and whisk it into the sauce. Simmer the sauce to thicken slightly and cook off any raw flour taste, about 3 minutes. Whisk in the vinegar. Season to taste with salt, pepper and additional vinegar.