Port Wine Sauce

1. 1

   In a small saucepan over medium-high heat, bring the wine to a boil with the bay leaf and peppercorns and reduce by three quarters.

2. 2

   It should have a syrupy consistency.

3. 3

   Strain.

4. 4

   Mix in the butter bit by bit, add the vinegar, and season with salt and pepper.

5. 5

   Variation:

6. 6

   For a less sweet sauce, add a touch of Veal Stock, Vegetable Stock, or low-salt canned vegetable broth, after reducing.

* Per serving · 4 servings · Values may vary.

No additional tips available.