Port Wine Dijon Sauc

Port Wine Dijon Sauc
Port Wine Dijon Sauc

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon minced shallot

  • 1

    cup port wine

  • 1

    cup beef stock, veal stock, or chicken stock

  • 1

    cup heavy cream

  • 4

    tablespoons unsalted butter, cut into pieces

  • 2

    tablespoons grainy Meaux mustard or smooth Dijon mustard

  • Salt

  • Freshly ground white pepper

Directions

Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm. Uncover the New York strip and transfer it to a cutting board. Pour any juices tha

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