Port Wine Sauce

  • 2 tablespoon shallot, chopped
  • 1 tablespoon salted butter, melted
  • 1 1/2 teaspoon dijon mustard
  • 1 teaspoon flour
  • 1 1/2 cups tawny port
  • 1/2 cup chicken broth
  • 1/4 teaspoon red wine vinegar
  • salt and pepper to taste

Saute shallots in 1 teaspoon butter in a saucepan over med-high heat until beggining to brown, 1-2 minutes.
Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
Add port and broth to the shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard the shallots; return liquid to the pan and bring to a simmer over med heat. Whisk butter-flour mixture into sauce and simmer until thickend, 1 minute.
Finish with the vinegar, salt and pepper
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