Recipe: Porto Sauce

Name: Sauce au Porto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 portions
Ingredients: Sauce au Porto, Madère ou Banyulspour 4 personnes :2 dl de Porto(20 cl)1 dl de crème liquide(10 cl)2 dl de fond de veau(20 cl)15 g de beurre en petits désquelques gouttes d'"arôme patrelle"2 ou 3 gouttes de jus de citron

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (24 reviews) Sauces

Prep 5 min

Cook 10 min

Total 15 min

Servings 4 serv.

A good Porto, Madeira or Banyuls sauce accompanies: meats, hot ham, offal, eggs and even roasted lobster

Ingredients for 4 servings

Porto, Madeira or Banyuls sauce for 4 servings:
2 dl of Porto (20 cl)
1 dl of liquid cream (10 cl)
2 dl of veal stock (20 cl)
15 g of butter in small cubes
a few drops of "Patrelle aroma"
2 or 3 drops of lemon juice

Step-by-step directions

1- Reduce 2 dl of port or madeira by half, add 1 dl of liquid cream and let reduce a little, before pouring in 2 dl of veal stock, give a good grind of pepper mill, a little lemon juice and a few drops of Patrelle.

2- For the finish, mount with butter (add small pieces of cold butter that you stir in so that the port or Madeira sauce is bound and glossy).
You can add 50g of cooked foie gras cubes to make a sauce that will pair well with meats or duck breast for example.

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