Easy to Make Port Wine Sauce

De Chef Jean-Pierre · 15 min

Ingredientes

Preparación

1. Heat the butter (or olive oil) in a saucepan, add the minced shallots and cook until golden brown.
2. Add the thyme once fragrant, then add the balsamic vinegar (or fig vinegar), the port and the stock. Simmer on medium to low heat for 15 minutes.
3. Season with salt and pepper, then stir in the cornstarch mixture. The sauce should coat the back of a spoon; if it is too thin, stir in a little more cornstarch diluted in water.
4. Finish with extra butter to taste.

Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.

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