Ingredientes para Port Wine Reduction
- Beef Broth
- Ruby Port
- Red Wine
- Carrot
- Celery
- Onion
- Garlic Cloves
- Worcestershire Sauce
- Tomato Paste
- Basil
- Salt
- Pepper
- 2 tablespoons cold unsalted butter (for finishing)
- 2 tablespoons all-purpose flour + 2 tablespoons cold unsalted butter (for the roux)
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Como fazer Port Wine Reduction
- Roughly chop 1 large onion, 2 carrots, and 2 celery stalks. Add the chopped vegetables, 2 cups of good quality port wine, 1 cup beef broth, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 bay leaf, and 1/2 teaspoon salt to a medium saucepan. Cover and bring to a simmer over medium heat. Cook for approximately 45 minutes, allowing the flavors to meld.
- Remove the vegetables from the saucepan using a slotted spoon and set aside. Continue to simmer the sauce uncovered, reducing it to about a quarter of its original volume. This should take approximately 20-25 minutes. The sauce will thicken considerably.
- In a separate small bowl, whisk together 2 tablespoons of all-purpose flour and 2 tablespoons of cold unsalted butter to create a roux. Gradually whisk the roux into the reduced sauce, a little at a time, ensuring it is fully incorporated to slightly thicken the consistency. Simmer gently for 2-3 minutes.
- Reduce heat to low. Stir in 2 tablespoons of cold unsalted butter, one tablespoon at a time, until the sauce is glossy and smooth. This process is called ‘finishing’ the sauce and creates a luxurious texture.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed. Strain the sauce through a fine-mesh sieve to remove any remaining solids for a smoother texture (optional). Serve immediately over your favorite steak.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
29g
Fat
44g
Carbs
4g
