Recipe: Port wine sauce

1 Reduce 0.8 cup (200 ml) of port or Madeira wine by half.

2 Add 0.4 cup (100 ml) of heavy cream and let it reduce slightly.

3 Pour in 0.8 cup (200 ml) 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.