Balsamic Port Sauce

By á-32

Ingredients

• 1/2 cup port, (see Ingredient note)
• 1/3 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
• 1/4 cup finely chopped shallot, (1 large)2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• salt to taste

Preparation

Step 1

Combine port, vinegar, honey, thyme and shallot in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 5 minutes. Remove from the heat and whisk in mustard, oil, salt and pepper. Serve warm or at room temperature.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Ingredient Note: Port is a fortified wine that provides an immediate depth of flavor. Tawny port and ruby port are both economical choices. Vintage port is more expensive and is usually reserved for sipping after a meal.