Classic port wine sauce
Melt butter in saucepan and sauté shallots, thyme, bay leaf, and pepper corns for 5-6 minutes.
Add port wine. Reduce some. Add beef stock, and continue reducing to about 1/3 of original. (Use taste to determine when rich and flavorful.
Add salt to taste. Thicken with some corn starch. Finish with some pads of butter.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 145 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 691.1mg | 24 % | |
Potassium 233mg | 6 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 19g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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