Port Wine Reduction

1.8K

Makes about a cup

INGREDIENTS

  • 2 tablespoons (28 g) butter
  • 1 tablespoon (15 ml) olive oil 
  • 1 tablespoon (15 ml) lemon zest
  • 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

 

INSTRUCTIONS

  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. Add the lemon zest and stir.
  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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  1. Phillip Minyard says:

    What is the “1 tablespoon (15 ml)” in the ingredients list?

  2. SousVide Supreme Author says:

    So sorry for the delay. The comment got auto approved and wasn’t seen! Thank you for catching the omission. It’s 1 tablespoon of lemon zest. We’ve fixed the recipe online.

  3. Though lemon zest is on the ingredients list, the recipe doesn’t say what to do with it.

  4. And while the first step of the recipe mentions olive oil, olive oils is not on the ingredients list. So how much olive oil?

  5. SousVide Supreme Author says:

    Thank you for both of your comments. We’re not sure how both steps and ingredients were omitted, but we’ve fixed it now. The short answer is there’s a tablespoon of olive oil missing from the ingredients list and you add the lemon zest after you sauté the shallots. Here you go:
    Port Wine Reduction
    Makes about a cup
    INGREDIENTS

    2 tablespoons (28 g) butter
    1 tablespoon (15 ml) olive oil 
    1 tablespoon (15 ml) lemon zest
    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

    INSTRUCTIONS

    In a small saucepan over medium heat, melt 1 tablespoon of the butter with the olive oil.
    Add the shallots and sauté until tender. Add the lemon zest and stir.
    Add the flour and whisk to make a roux, cooking for about 2 to 3 minutes.
    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.)
    Add salt to taste and whisk in the remaining butter at the end for extra silkiness.

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