Port Wine Dijon Sauc

By slebel

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

Preparation

Step 1

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.

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