PORT WINE REDUCTION

Port Wine Reduction image

Make and share this Port Wine Reduction recipe from Food.com.

Provided by Terry Caldwell1

Categories Sauces

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans beef broth
16 ounces ruby port
16 ounces red wine
1 carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 onion, cut in half
4 garlic cloves
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 tablespoon basil
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup butter
roux

Steps:

Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
Enjoy.

Nutrition Facts : Calories 275.4, Fat 14.2, SaturatedFat 8.9, Cholesterol 36.6, Sodium 900.7, Carbohydrate 14.5, Fiber 0.9, Sugar 7.3, Protein 2.4

*** Explore more Port Wine Reduction Recipes »

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