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Port Wine Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Make-ahead note:



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

CostModerate

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, kosher, low carb, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturebuttery, savory, sweet, tart, winey

Type of Dishsauces

Ingredients

  • 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

Instructions

  1. 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.

  2. Variation:

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

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