Ingredients for 4 servings
- 200 ml (0.8 cup) port wine
- 100 ml (0.4 cup) heavy cream
- 200 ml (0.8 cup) veal stock
- 15 g (0.5 oz) butter, cut into small cubes
- a few drops of Patrelle flavoring
- 2 or 3 drops of lemon juice
Recipe: Port wine sauce
Prep
5 min
Cook
10 min
Total
15 min
Servings
4 serv.
A good port wine sauce, Madeira or Banyuls sauce pairs beautifully with meat, hot ham, offal, eggs and even roasted lobster.
Step-by-step directions
1 Reduce 200 ml (0.8 cup) of port or Madeira wine by half.
2 Add 100 ml (0.4 cup) of heavy cream and let it reduce slightly.
3 Pour in 200 ml (0.8 cup) of veal stock, add a good grind of pepper, a little lemon juice and a few drops of Patrelle flavoring.
4 To finish, mount the sauce with butter by adding small pieces of cold butter and stirring constantly so the port or Madeira sauce becomes smooth and shiny.
Chef Patrick's Comment
You can add 50 g of cooked foie gras cubes for a sauce that pairs perfectly with meat or duck breast for example.
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