Can I make this port sauce in advance and store it?

Yes, you can store the sauce in the refrigerator for 3 days or in the freezer for 3 months. It's best to reheat it over low heat.

What if I don't have brown stock?

You can also use a demi-glace or a good-quality store-bought stock. Bouillon is a less effective substitute because it lacks depth.

Is this sauce suitable for vegetarians?

Yes, with a vegetable stock and without juniper berries you can make a tasty vegetarian version.

Which port should I use for this sauce?

Ruby port adds a fruity note, while tawny port is softer and nuttier. Choose according to your taste and the type of meat.

Can I thicken the sauce if it is too thin?

You can let the sauce reduce further or thicken it lightly with a cornflour slurry (cornflour dissolved in cold water).

Classic port wine sauce

Name: Classic port wine sauce
Cook time: 20 min
Total time: 20 min
Yield: 4-6 people
Ingredients: 500 ml brown stock, nicely thickened; 4 large shallots; 1 glass of port (about 125 ml); 1 knob of butter; 2 bay leaves; Salt and pepper; (optional) 3 crushed juniper berries

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20 min

•

Easy

A classic port sauce is the perfect finishing touch for a succulent piece of meat. This sauce is wonderfully full of flavor thanks to the combination of shallots, port, and reduced brown stock. It's very easy to make, yet adds a festive touch to your dish. Ideal for the holidays or a cozy dinner at home. Delicious with abeef wellingtonor roast beef.

Ingredients

What do you need?

Quantity: 4-6 people

500 ml brown stock, nicely thickened
4 large shallots
1 glass of port (about 125 ml)
1 knob of butter
2 bay leaves
Salt and pepper
(optional) 3 crushed juniper berries

Make it veggie!

Use a vegetable stock instead of brown stock and omit the juniper berries if desired.

Preparation method

How do you make this?

Preparing shallots
Peel the shallots and cut them into thin rings.

Stewed shallots
Heat a knob of butter in a saucepan and sauté the shallots over a low heat until they are nicely translucent.

Extinguishing
Deglaze the pan with the glass of port and let it reduce briefly.

Add stock and herbs
Add the brown stock and the bay leaves.

Let it boil
Simmer the sauce gently for 5 to 10 minutes to allow the flavors to develop. Add crushed juniper berries for an extra spicy note, if desired.

Finishing
Remove the bay leaves, taste, and season with salt and pepper. If desired, finish the sauce with an extra knob of cold butter for a nice sheen and added depth.

Tips

Use a good port: ruby port for fruitiness, tawny for a warmer note.
This sauce is perfect with red meat such as beef or game.
Don't let the sauce boil too hard after adding the stock, this way you retain a nice structure.
Extra festive? Add a dash of cream at the end.
You can make the sauce in advance and reheat it over a low heat.