Red Wine - Port Reduction Sauce

By MSebourn

Ingredients

• Red Wine Sauce
• 1 tablespoon Unsalted butter
• 2 Chopped shallots - 2 tablespoons
• 1 teaspoon Cracked pepper
• 1/2 cup Dry red wine
• 1/2 cup Ruby Port
• 2 cups Veal or beef stock
• Coarse salt - to taste

Details

Servings 4
Adapted from cookingindex.com

Preparation

Step 1

Melt the butter in a medium saucepan over medium heat.

Cook the shallots and pepper until the shallots become lightly colored, 3 to 4 minutes.

Add the wine and Port and cook until reduced by three-fourths, about 15 minutes.

Add the stock and reduce the sauce until it thinly coats the back of a spoon, about 20 minutes.

Strain through a fine-mesh, stainless-steel strainer into a clean, medium saucepan and season to taste with salt.

Keep warm over very low heat.