Port Wine Reduction


Makes about a cup


  • 2 tablespoons (28 g) butter
  • 1 tablespoon (15 ml)
  • 1 large shallot, peeled and finely minced
  • 2 tablespoons (12 g) flour
  • 1/2 cup (120 ml) beef stock
  • 1 cup (240 ml) port wine
  • Salt to taste



  1. In a small saucepan over medium heat, melt 1 tablespoon of the butter with the olive oil.
  2. Add the shallots and sauté until tender.
  3. Add the flour and whisk to make a roux, cooking for about 2 to 3 minutes.
  4. Whisk in the beef stock and port and let the sauce reduce by about half. (You can add a little extra port if the sauce gets too thick.)
  5. Add salt to taste and whisk in the remaining butter at the end for extra silkiness.
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