- Skill Level: Easy
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
Reduce port wine to a sweet syrup, then add the contrasting flavor of balsamic vinegar, and you have an intense, winy-rich sauce to use sparingly with meat or seafood.
In a small saucepan over medium-high heat, bring the wine to a boil with the bay leaf and peppercorns and reduce by three quarters. It should have a syrupy consistency. Strain. Mix in the butter bit by bit, add the vinegar, and season with salt and pepper.
Port Wine Sauce can be refrigerated up to 5 days; it can be frozen up to 1 month.
Nutritional information is based on 4 servings and includes 1/4 teaspoon of added salt.