Port Wine Sauce: Submitted by: Sharon | Date Added: 26 Feb 2019

1/2 cup shallots
2 teaspoons chili flakes
1 teaspoon black pepper
3 teaspoons olive oil
2 bottles port wine
1/2 bunch thyme
4 cups Celia's Traditional Dark Balsamic vinegar
3 cups beef or chicken broth
1/4 lb butter

Cooking Instructions

Saute shallots, chili flakes and black pepper in the olive oil until shallots are soft.
Add thyme, port port wine, balsamic vinegar and broth. Bring to boil and simmer until it is reduced by at least half (for a more concentrated sauce simmer until desired taste is achieved). Strain solids and press as much liquid as possible. Discard the solids and add butter. Once cooled it can be refrigerated 24 to 36 hours ahead.
Use with mashed potatoes and meatloaf. After baking the meatloaf, glaze with sauce, then thicken the rest with cornstarch and use as gravy. OR just eat with a spoon!!!

Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Mango Banana Ketchup Tom's Pineapple Coconut Sweet Chili Sauce Tom's Turkey Marinade Tom's Chipotle Dipping Sauce Tom's Chipotle Mayo

- Recipe Hit Count - 000308




Thank you, your comments will be reviewed shortly!