PORT WINE SAUCE

PORT WINE SAUCE image

Number Of Ingredients 9

Previous Next

1-1/4 oz. (2-1/2 Tbs.) unsalted butter
1 large shallot, finely chopped (about 1/4 cup)
One 750-ml bottle tawny port (about 3-1/4 cups)
2 sprigs fresh thyme
2-1/2 cups low-salt chicken broth
1 oz. dried porcini mushrooms
2 tsp. all-purpose flour
1 tsp. good-quality balsamic vinegar; more to taste
Kosher salt and freshly ground black pepper

Steps:

Melt 1 Tbs. of the butter in a 3- to 4-quart (preferably 8-inch-wide) saucepan over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port has reduced to a syrupy texture, about 30 minutes-you should have about 1/2 cup including the shallot. Meanwhile, bring the chicken broth to a simmer in a small saucepan. Off the heat, add the porcini and let them soak for 15 minutes. With a slotted spoon, transfer the porcini to a small bowl. Strain the soaking liquid through a fine sieve lined with a paper towel or coffee filter. Add the soaking liquid and half of the porcini (about 1/3 cup) to the port reduction (save the remaining porcini for the stuffing). Bring the sauce to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until it has reduced to 1-1/3 cups, about 15 minutes. Strain the sauce through a fine strainer, pressing on the solids. You should have about 1 cup sauce. Set aside until the roast is done.