Port Wine Reduction Sauce

Port Wine Reduction Sauce

A glossy, deeply savory sauce built by slow-reducing port wine with shallots and stock.

Total 40 min Makes 16 oz Calories 120/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy, Red meat

This sauce simmers ruby port down with shallots, thyme, and beef stock until syrupy and rich, then finishes with a swirl of cold butter for sheen. It pairs well with seared steak, roasted duck, or pork tenderloin, lending a sweet-tart depth to simple weeknight mains or special-occasion plates.

Ingredients

  • 2 cups ruby port wine
  • 1 cup beef stock
  • 2 tablespoons shallot, minced
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon black peppercorns, lightly crushed
  • 2 tablespoons unsalted butter, cold, cut into cubes
  • 1 teaspoon balsamic vinegar
  • 0.5 teaspoon salt
  • 0.0 black pepper, to taste

Method

  1. In a 6-quart saucepan, combine the port wine, minced shallot, garlic, thyme sprig, bay leaf, and crushed peppercorns.

  2. Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a steady simmer until the liquid reduces by about half, 15 to 20 minutes.

  3. Add the beef stock and continue simmering, stirring occasionally, until the sauce thickens to a syrupy consistency that coats the back of a spoon, 20 to 25 minutes.

  4. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the thyme, bay leaf, and peppercorns.

  5. Stir in the balsamic vinegar and salt, then set the pan over low heat.

  6. Remove the pan from the heat and whisk in the cold butter cubes one at a time until the sauce is glossy and emulsified.

  7. Season with black pepper to taste and serve warm over steak, duck, or pork.

Rate this recipe

★ 3.7 (1)

Port Wine Reduction Sauce

This sauce simmers ruby port down with shallots, thyme, and beef stock until syrupy and rich, then finishes with a swirl of cold butter for sheen. It pairs well with seared steak, roasted duck, or pork tenderloin, lending a sweet-tart depth to simple weeknight mains or special-occasion plates.

40 min 16 oz 120 cal

Ingredients

  • 2 cups ruby port wine
  • 1 cup beef stock
  • 2 tablespoons shallot, minced
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon black peppercorns, lightly crushed
  • 2 tablespoons unsalted butter, cold, cut into cubes
  • 1 teaspoon balsamic vinegar
  • 0.5 teaspoon salt
  • 0.0 black pepper, to taste

Method

  1. 1

    In a 6-quart saucepan, combine the port wine, minced shallot, garlic, thyme sprig, bay leaf, and crushed peppercorns.

  2. 2

    Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a steady simmer until the liquid reduces by about half, 15 to 20 minutes.

  3. 3

    Add the beef stock and continue simmering, stirring occasionally, until the sauce thickens to a syrupy consistency that coats the back of a spoon, 20 to 25 minutes.

  4. 4

    Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the thyme, bay leaf, and peppercorns.

  5. 5

    Stir in the balsamic vinegar and salt, then set the pan over low heat.

  6. 6

    Remove the pan from the heat and whisk in the cold butter cubes one at a time until the sauce is glossy and emulsified.

  7. 7

    Season with black pepper to taste and serve warm over steak, duck, or pork.