Currant Port Wine Sauce

Ingredients


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

Directions

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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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