Red Wine and Port Sauce

We had a very simple dinner last night of spiral sliced ham, potatoes and brussel sprouts...simple being the key word. It was all so simple, we simply couldn't take a decent picture so instead I'm pulling something outa' the hat to post on this last day of 2010. By the way, I apologize for being so late but we're having power and cable outages in our area. Guess it's just too darn cold even here in the desert...well it is!

I think we've hinted at the fact that the big guy cooked another duck on the rotisserie because we enjoyed the last one so much and we had it for dinner Christmas Eve in an absolute 180 degree departure from our normal semi-traditional night before the big event dinner.

To make our rotisseried duck a little different than the last one we enjoyed, I made a rather involved red wine and port "reduction". Quite honestly, this sauce is not for someone who wants to put a little "juice" in their dinner quickly. It took me a good hour to get this baby ready, so if you're not inclined to spare the time just move right along.

I mean there are sauces that take just minutes to prepare and taste like they've taken hours, like the BOMB sauce we've talked about before, or there's this one where the reverse is true. In fact being a taster kind of cook, when I checked out a spoonful of it after going to all the trouble I darn near dumped the whole thing. It got better after it was hit with a little more cream and a touch of honey. (You'll need to add both if your balsamic vinegar isn't a good one and you're too cheap to discard it and buy a better brand). Then we put the port sauce on the duck and it really started to sing...I mean the sauce sang...the duck...well the duck really didn't need any added imbellishments. 

If you're not into duck and have a spare hour to fool around in the kitchen, give it a try on some beef tenderloin. I doubt you'll be sorry for the trouble...honest!

Red Wine & Port Sauce (Adapted from Idaho a la Carte)

3 tablespoons sugar

3 tablespoons water

2 tablespoons white wine vinegar

1/4 cup balsamic vinegar

1/2 cup minced shallots

2 large cloves garlic, minced

2 tablespoons butter

1-3/4 cups dry red wine

3/4 cup low sodium beef broth

2/3 cup whipping cream

1/2 cup tawny port

1 teaspoon honey

3 tablespoons flour

1/4 cup unsalted butter, softened

Combine sugar and water in a small saucepan and bring to a boil, stirring well to dissolve sugar. Boil until the mixture is a caramel color. Remove from heat. Cool slightly. Stand back in stir in white wine vinegar and balsamic vinegar. (Be careful it sizzle a lot and create a lot of steam. Do not breathe in vapors or you’ll be darn near asphyxiated.) Set mixture aside.

Sauté shallots and garlic in 2 tablespoons butter until soft and transparent. Add red wine and boil until mixture is reduced by one half. Add beef broth and boil until reduced by another third. Press the mixture through a fine sieve into vinegar mixture in saucepan. Whisk in cream and port wine and simmer for 1 minute, whisking constantly. Add honey and stir to dissolve. Blend flour and butter together in a small bowl and add to the sauce. Cook until thick, stirring constantly. Serve over meat or poultry. Download Red Wine Sauce with Port

Comments

[Nanan]

Yum - that sounds tasty! But - I am with you on the quick sauce side of things as being really good enough for me! I usually leave the complex sauces to the pros! Happy New Year my friend! Today is National Champagne Day, by the way - I think I will just mentally celebrate that one and enjoy homemade pizza and coke-zero!

[June]

I'm with you on your Champagne celebrations - that stuff's worse than tequila! Enjoy your pizza & coke! Happy New Year to you and yours. Hugs!

[Mary]

This sauce sounds delicious. This is the kind of cooking you make time for. I can't wait to give it a try. I hope you've had a wonderful holiday and that the new year brings you all measure of good things. Blessings...Mary

[June]

You're right Mary and it's a great "chore" on a cold windy day. Thank you and here's wishing you a fabulous 2011 as well.