Port Wine Sauce

U.S.

Metric

Ingredients

I

Procedure

1 qt 4 oz

l.25 L

Ruby port wine

l.

Using a stainless-steel saucepot, reduce the port wine

4 fl oz

l25 mL

Glace de viande

over moderate heat by three-fourths.

as needed

as needed

Cornstarch or arrowroot

2.

Add the glace de viande.

to taste

to taste

Salt

3.

If desired, thicken lightly with a slurry of cornstarch or

to taste

to taste

White pepper

arrowroot mixed with cold water.

2 oz

60 g

Butter

4.

Season to taste with salt and white pepper.

Per 1 ounce:

5.

Just before serving, swirl in the raw butter (monter

Calories, 60; Protein, 1

j; Fat, 3 g (40% cal.); Cholesterol, 10 mg;

au beurre).

Carbohydrates, 4 g; Fiber, 0 g; Sodium, 55 mg.

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