PORT REDUCTION SAUCE RECIPE RECIPES

Name: Port Wine Reduction
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 3 (14 ounce) cans beef broth; 16 ounces ruby port; 16 ounces red wine; 1 carrot, cut into large chunks; 2 stalks celery, cut into large chunks; 1 onion, cut in half; 4 garlic cloves; 1/2 cup Worcestershire sauce; 3 ounces tomato paste; 1 tablespoon basil; 1/2 teaspoon salt; 1 1/2 teaspoons pepper; 3/4 cup butter; roux

PORT WINE REDUCTION RECIPE - FOOD.COM - RECIPES, FOOD ...

Port Wine Reduction Recipe - Food.com - Recipes, Food ... image

Make and share this Port Wine Reduction recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans beef broth
16 ounces ruby port
16 ounces red wine
1 carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 onion, cut in half
4 garlic cloves
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 tablespoon basil
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup butter
roux

Steps:

Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
Enjoy.

Nutrition Facts : Calories 275.4, FatContent 14.2, SaturatedFatContent 8.9, CholesterolContent 36.6, SodiumContent 900.7, CarbohydrateContent 14.5, FiberContent 0.9, SugarContent 7.3, ProteinContent 2.4

PORT WINE REDUCTION | MARTHA STEWART

Port Wine Reduction | Martha Stewart image

This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.

Provided by Martha Stewart

Categories Christmas Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup chopped onions
1/2 cup chopped carrots
2 bay leaves
3 cups port wine

Steps:

Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

More about "port reduction sauce recipe recipes"

PORT WINE / BALSAMIC REDUCTION SAUCE RECIPE BY RBORCHERDT ...

This sauce was modeled after the amazing balsamic steak recipe from Acqua al Due in Florence, Italy. For any of you that have eaten there, you know how divine that dish truly is. This sauce is almost a mirror recreation of that recipe. It is meant to be drizzled over your favorite steak that you just pulled off the grill (a medium rare filet mignon is at the top of my list). Hope you enjoy!
From m.cookeatshare.com
Reviews 5
Total Time 31 minutes
Cuisine Italian
Calories 472 per serving

Boil port and white wine on high heat for approximately 20 - 25 minutes or until the liquid is reduced to only 1/4 of its original volume (should have thickened up). Add balsamic vinegar and boil for another 3 minutes. Remove from heat and drizzle immediately over your favorite piece of steak.

See details

PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

"Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine."
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine French
Calories 219 calories per serving

"First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak. "

See details

DUCK BREASTS WITH PORT REDUCTION SAUCE | MARTHA STEWART

From marthastewart.com
Reviews 3.1
Category Meat & Poultry

Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.

See details

ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | EPICURIOUS

Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
From epicurious.com
Reviews 3.9

Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

See details

ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | BON APPÉTIT

Roast Beef Tenderloin with Port Sauce Recipe
From bonappetit.com
Reviews 4

Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

See details

RED WINE REDUCTION SAUCE RECIPE | ALLRECIPES

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
From allrecipes.com
Reviews 4.8
Total Time 20 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 151.5 calories per serving

Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

See details

VENISON STEAK WITH PORT SAUCE RECIPE | BBC GOOD FOOD

If you're a beef-lover, give venison a go – it's rich and flavoursome, but lower in fat
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine British
Calories 460 calories per serving

Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

See details

10 BEST PORT WINE REDUCTION SAUCE RECIPES | YUMMLY

Jan 03, 2022 · Port Wine Reduction Sauce Recipes. 110 suggested recipes. Red Onion and Gorgonzola Cheese Sauce L'Antro dell'Alchimista. egg yolk, red onion, gorgonzola cheese, vegetable broth, port wine and 1 more. Fresh Cranberry Jam Ananás e Hortelã. clementine, fresh ginger, brown sugar, fresh cranberries, port wine and 3 more.
From yummly.com

See details

PORT WINE REDUCTION | EMERILS.COM

From emerils.com

See details

HOW TO MAKE RESTAURANT QUALITY REDUCTION SAUCES AT HOME

From reluctantgourmet.com

See details

PORT WINE SAUCE | EMERILS.COM

Directions. Heat oil in a large saucepan over high heat. Add shallots, garlic, salt, and pepper and saute for 1 minute. Stir in sugar and port, bring to a boil, and cook for 3 minutes. Stir in stock and cook over high heat, for about 20 minutes, until reduced and thick enough to coat the back of a spoon. Remove from heat.
From emerils.com

See details

PORT WINE SAUCE | EMERILS.COM

Heat oil in a large saucepan over high heat. Add shallots, garlic, salt, and pepper and saute for 1 minute. Stir in sugar and port, bring to a boil, and cook for 3 minutes. Stir in stock and cook over high heat, for about 20 minutes, until reduced and thick enough to coat the back of a spoon. Remove from heat.
From emerils.com

See details

6 RECIPES THAT USE WINE REDUCTION SAUCES - FATTYCRAB

Jun 14, 2020 · Beurre Blanc Sauce. 4. Port Wine Reduction Sauces. 5. Orange Mango White Wine Sauce. 6. Pinot Noir Sauce. Make Dishes Sing with Wine Sauce. Wine and wine reduction sauces are one of the most sophisticated components of any rich, full-bodied recipe.
From fattycrab.com

See details

RESTAURANT QUALITY PORT WINE SAUCE RECIPE FOR HOME COOKS

Dec 20, 2019 · Instructions. Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes). Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened). Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes ...
From reluctantgourmet.com

See details

CRISPY DUCK WITH PORT WINE SAUCE RECIPE | D'ARTAGNAN

In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Whisk in the demi-glace. Season with salt and pepper. Strain. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.) Heat the Port wine sauce (if needed).
From dartagnan.com

See details

THE EASY WINE REDUCTION SAUCE THAT GOES WITH EVERYTHING ...

Jan 18, 2022 · 1. Put a tablespoon or so of butter into a medium saucepan and melt over medium high heat. Add shallot or onion and sweat until tender. 2. Pour in wine, and bring to a boil, letting reduce until you have a syrupy liquid. If you are adding juice like lemon juice, add it at the end of the reduction before adding the butter.
From myrecipes.com

See details

PORT AND STILTON SAUCE RECIPES

Port And Stilton Sauce Recipes. 9 hours ago 2 cups port wine 1 cup chicken stock 1 cup heavy cream 8 ounces Stilton cheese Steps: Heat the butter in a large skillet over high heat and brown the. tenderloins on all sides. Transfer to a covered roasting pan. Deglaze the skillet with the port and reduce by half.
From tfrecipes.com

See details

PORT WINE CRANBERRY SAUCE RECIPE - ALL INFORMATION ABOUT ...

Port Wine Cranberry Sauce Recipe: How to Make It top www.tasteofhome.com. 1 package (12 ounces) fresh or frozen cranberries 1-1/4 cups sugar 1/4 cup port wine or grape juice 2 teaspoons cornstarch 2 tablespoons cold water Directions In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. . Combine cornstarch and water until smooth ...
From therecipes.info

See details

PORK LOIN WITH FIG AND PORT SAUCE RECIPE | GIADA DE ...

Directions. For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon ...
From foodnetwork.com

See details

FILET MIGNON MEDALLIONS RECIPE - SHARE-RECIPES.NET

In a small bowl, combine salt, pepper, garlic …. Rating: 4.9/5 (13) 1. Set the filet mignon steaks out for them to get to room temperature. (will take about 15 minutes) 2. Preheat oven to 400 degrees. 3. In a small bowl, combine salt, pepper, garlic powder, paprika, onion powder and thyme. 4.
From share-recipes.net

See details