Port and red wine sauce
Posted: 21:42 Sat 14 May 2016
Following several experiments with different recipes on the internet, I have settled on a preferred method for creating a port and red wine sauce, so thought I would share it. Simple recipe, takes about 20mins.
1/4 onion
200ml chicken stock
100ml red wine
200ml port
1/2 teaspoon cornflour
knob butter
Chop the onion very finely.
Fry the onion (tiny drop of oil/butter) gently till soft and browned.
Add chicken stock, red wine (a shiraz cabernet used here) and port (FG95 used!).
Boil, and reduce to 25% of initial volume.
Sieve, and return to pan; heat to boiling again.
Thicken as required (by adding tiny amount of cornflour in cold water until thickened to desired amount)
Add knob of butter just before serving, and whisk with fork, to add shine.
Makes enough for 4 people, goes well with pan-fried duck.
1/4 onion
200ml chicken stock
100ml red wine
200ml port
1/2 teaspoon cornflour
knob butter
Chop the onion very finely.
Fry the onion (tiny drop of oil/butter) gently till soft and browned.
Add chicken stock, red wine (a shiraz cabernet used here) and port (FG95 used!).
Boil, and reduce to 25% of initial volume.
Sieve, and return to pan; heat to boiling again.
Thicken as required (by adding tiny amount of cornflour in cold water until thickened to desired amount)
Add knob of butter just before serving, and whisk with fork, to add shine.
Makes enough for 4 people, goes well with pan-fried duck.