Currant Port Wine Sauce


1 Ounce Clarified Butter

1 Tablespoon Shallot, chopped

4 Ounces Port Wine (excellent quality)

4 Tablespoons Currant Jelly

4 Tablespoons Glace De Canard

2 Tablespoons Unsalted Butter, Monte' Au Beurre, chilled

1 Tablespoon Balsamic Vinegar

As Needed Salt and Pepper


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1. In hot saute pan, sweat shallots in clarified butter. Add port wine and reduce by 2/3. Add currant jelly and glace de canard. Heat to simmer and pull from flame.

2. Add chilled butter, stir. Add Balsamic vinegar. Salt and pepper as needed.

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