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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Port Wine Sauce Recipe

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This recipe for Port Wine Sauce, by , is from "I'll have a Corona, hold the Virus." Cooking for Gigi During COVID, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom D'Amour

Category:
Category:

Ingredients:  
Ingredients:  
Pan drippings from browning beef
2 oz. baby portabella mushrooms
3 tablespoons butter, divided
1 medium shallot, finely chopped
2 cups port wine
2 rosemary sprigs
1/2 teaspoon salt, or to taste

Directions:
Directions:
Coarsely chop the mushrooms. Using the same skillet from browning the meat, add 1 tablespoon butter, shallots and chopped mushrooms. Sauté over medium heat until shallots are translucent, about 2 minutes. Add port wine, scraping up any brown bits in the pan. Add the rosemary and bring to a boil. Cook uncovered until sauce is reduced by about half to approximately 1 cup. Add salt and taste for seasoning. Strain through a fine-meshed sieve into a small saucepan, pressing firmly on solids. Discard solids. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.

Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Port wines are always in my wine cabinet. Usually there's a domestic bottle that I use for cooking, a bottle or two of LBV (Late Bottled Vintage), a glass of which makes the day complete, and a 1999 Vintage Port that I'm saving to toast my first great grandchild, God willing. Gigi's not a fan except for an occasional glass of chilled White Port. However, the rest of my family can drain my supply at the drop of a hat. I love cooking with Port. It adds a touch of sweetness to tomato sauces and pot roasts along with being the prime ingredient for this sauce that's perfect for a thick rib eye steak or fillet.

 

 

 

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