Port Wine Sauce

By ruthg

Makes 1 cup
Total time: 30-30 minutes

Look for truffle butter at specialty markets. Add it just before serving or its "truffle-ness" will be lost.

Ingredients

• Saute:
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1 Tbsp tomato paste
• 1 Tbsp unsalted butter
• Degalze:
• 1/4 cup tawny port
• 1/4 cup dry red wine
• 2 dried bay leaves
• 3 cups low-sodium beef broth
• Whisk:
• 2 Tbsp cold water
• 2 tsp cornstarch
• 1 Tbsp red currant jelly
• 1 Tbsp truffle butter or unsalted butter
• Salt and black pepper to taste

Details

Adapted from google.com

Preparation

Step 1

Saute onion, carrot, celery, and tomato paste in 1 Tbsp butter in a saucepan over medium heat until soft, 5 minutes.
Deglaze pan with port and wine, scraping up browned bits. Add bay leaves and simmer liquid 5 minutes. Add broth and simmer 8-10 minutes more; strain and wipe pan clean. Return sauce to pan, bring to a boil over high heat.
Whisk together water and cornstarch until dissolved, then add to boiling sauce, whisking constantly, until thickened. Whisk in jelly and truffle butter; season with salt and pepper.
Serve sauce with Beef Wellington.