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American, French
Port Wine Sauce Recipe-15638

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Makes ¼ to 1/3 cup


  • 2 cups port wine
  • 1 bay leaf
  • ¼ teaspoon black peppercorns
  • 2 tablespoons cold butter, cut into small pieces
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper

Serve with:


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.


For a less sweet sauce, add a touch of Veal Stock, Vegetable Stock, or low-salt canned vegetable broth, after reducing.


Make-ahead note:

Port Wine Sauce can be refrigerated up to 5 days; it can be frozen up to 1 month.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings and includes 1/4 teaspoon of added salt.

237kcal (12%)
13mg (1%)
0mg (0%)
49mcg RAE (2%)
15mg (5%)
159mg (7%)
4g (18%)
6g (9%)
0mg (2%)

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