Turkey Wellington Sauce

By lorik

Ingredients

• COMBINE:
• 2 cups dry red wine (such as Rioja)
• 1 cup tawny port
• 1 ⁄2 cup low-sodium chicken broth
• 1 ⁄3 cup sugar
• 1 ⁄4 cup sliced shallots
• STIR:
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 2 Tbsp. coarse-ground mustard
• 2 Tbsp. cold unsalted butter
• Salt to taste

Details

Servings 8
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Combine red wine, port, broth, sugar, and shallots in a saucepan; bring to a boil and cook until reduced to 1 cup, about 20 minutes. Strain sauce; discard shallots. Return sauce to pan and bring to a simmer.

Stir together cornstarch and water and whisk into sauce; simmer until thickened, 1 minute. Off heat, whisk in mustard and butter. Season sauce with salt.

Nutrition Information
Per serving: 136 cal; 8g total fat (1g sat); 1mg chol; 138mg sodium; 13g carb; 3g fiber; 3g protein