- 8
- 30 mins
4.6/5
(9 Votes)
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
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