Rich Port Wine Reduction Sauce
Elevate your culinary experience with this luxurious Rich Port Wine Reduction Sauce. Perfectly suited for drizzling over roasted meats, grilled vegetables, or even pasta, this sauce offers a delightful blend of flavors and a silky texture. The sweetness of the Port wine is beautifully balanced by the savory notes of onion and garlic, while the cream adds a rich, decadent finish. Ideal for intimate dinners or special occasions, this versatile sauce is sure to impress your guests and enhance any dish.
4
Servings
75
Calories
6
Ingredients
Ingredients
butter
1 tablespoon (unsalted)
onion
1 (diced)
garlic cloves
2 (minced)
heavy cream
1/2 cup
Port wine
1/2 cup (preferably ruby or tawny)
parsley
1 tablespoon (finely chopped, optional)
Instructions
1
In a small saucepan, melt the butter over medium heat until it begins to foam.
2
Add the diced onion to the melted butter and sauté for about 3-4 minutes, or until the onion becomes soft and translucent.
3
Stir in the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
4
Reduce the heat to low and carefully pour in the Port wine. Allow it to simmer gently for about 5 minutes, letting the alcohol cook off and the flavors meld.
5
Next, stir in the heavy cream and allow the mixture to warm through, stirring occasionally until the sauce thickens slightly, about 3-5 minutes.
6
Remove the saucepan from the heat and season to taste with salt and pepper.
7
Drizzle the sauce over your cooked chicken, beef, or your choice of dish.
8
If desired, sprinkle with finely chopped parsley for added freshness and color before serving.
Nutrition Information
6g
Fat
3g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rich Port Wine Reduction Sauce?
It is a luxurious, creamy condiment made by reducing Port wine and blending it with sautéed aromatics and heavy cream for a silky finish.
What type of Port wine is best for this recipe?
Ruby or Tawny Port is recommended to achieve the best flavor profile and depth for this specific reduction.
Can I use a substitute for Port wine?
You can use a full-bodied red wine with a teaspoon of sugar, though the distinct sweetness and complexity of the Port will be altered.
How long does it take to make this sauce?
The entire process takes approximately 15 to 20 minutes from melting the butter to the final drizzle.
What dishes pair well with Port Wine Reduction Sauce?
It is excellent with roasted beef, grilled chicken, pork medallions, pasta dishes, or even roasted vegetables.
Is this sauce gluten-free?
Yes, this recipe is naturally gluten-free as it uses no flour or thickeners containing gluten.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be sure to taste the sauce before adding any additional salt at the end.
Can I substitute heavy cream with milk?
Heavy cream is needed for the rich texture; milk is too thin and may not thicken properly or provide the same decadence.
How do I know when the sauce has thickened enough?
The sauce is ready when it is thick enough to lightly coat the back of a spoon.
Can I make this sauce ahead of time?
Yes, you can make it a few hours in advance and gently reheat it on low power when you are ready to serve.
How should I store leftover sauce?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Port wine reduction sauce?
Freezing is not recommended because the heavy cream may separate or become grainy upon thawing.
How do I reheat the sauce without it breaking?
Reheat it slowly in a small saucepan over low heat, stirring constantly to maintain the emulsion.
What can I use if I don't have fresh parsley?
You can use dried parsley, fresh chives, or simply omit it, as it is mainly for garnish and a touch of freshness.
Can I use shallots instead of onions?
Absolutely, shallots are a wonderful substitute and provide a slightly more delicate, sweet flavor than standard onions.
Is the alcohol cooked off in this sauce?
Most of the alcohol evaporates during the 5-minute simmering period, though trace amounts may remain.
How many calories are in a serving?
There are approximately 75 calories per serving based on the nutritional information provided.
What is the serving size for this recipe?
The recipe yields 4 servings, generally amounting to a generous drizzle or a couple of tablespoons per person.
Can I add other herbs like thyme or rosemary?
Yes, adding a sprig of thyme or rosemary while simmering the wine adds a lovely earthy dimension to the sauce.
Why did my sauce separate?
Separation usually occurs if the heat is too high after adding the cream; always keep the heat low during the final stages.
How can I make the sauce even thicker?
You can allow the sauce to simmer for an extra minute or two, or whisk in a small cold knob of butter at the very end.
Can I double this recipe?
Yes, you can double all ingredients easily; just ensure you use a slightly larger pan to allow for proper evaporation.
What is the best way to mince the garlic?
Mince it very finely or use a garlic press to ensure it softens quickly and distributes its flavor evenly through the sauce.
Can I use dried garlic instead of fresh cloves?
Fresh is best for this elegant sauce, but if necessary, use 1/2 teaspoon of garlic powder added with the wine.
Is this sauce suitable for a keto diet?
With 3g of carbohydrates per serving, it can fit into most keto plans, though Port wine does contain more sugar than dry wines.
What does 'simmer gently' mean in this context?
It means the liquid should have small, lazy bubbles breaking the surface rather than a vigorous, rolling boil.
Can I add mushrooms to this sauce?
Yes, sautéing sliced mushrooms with the onions adds a wonderful texture and savoriness to the finished reduction.
What should I do if the sauce is too thick?
Simply whisk in a teaspoon of water or a splash of extra cream until you reach your desired consistency.
Can I use a different type of wine?
You can, but the specific character of the sauce comes from the Port. A Sherry or Marsala would be the closest alternatives.
Is this sauce sweet or savory?
It is a sophisticated balance of both; the natural sweetness of the Port is offset by the savory onion, garlic, and butter.