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.
- 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
- Snapper with Potato Galette
- Boiled Lobster
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.
Nutritional information is based on 4 servings and includes 1/4 teaspoon of added salt.