Empty My Fridge
Easy to Make Port Wine Sauce
Ingredientes
- Butter1 colher de sopa + 1–2 colheres de sopa
- Shallot2
- Thyme · chopped2 colheres de sopa
- Fig2 colheres de sopa
- Port½ xícara
- Beef stock1 xícara
- Salt
- Black pepper
- Cornstarch1 colher de sopa
Modo de preparo
- Heat the butter (or olive oil) in a saucepan, add the minced shallots and cook until golden brown.
- 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.
- 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.
- Finish with extra butter to taste.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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