Brown Sauce Made With Port Wine and Sundried Cherries
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Condiments
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Cuisine
American
Brown Sauce Made With Port Wine and Sundried Cherries
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A wonderful brown sauce for all your favorite meats.
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Ingredients
- 1 ounce butter
- 1 shallot about 2 tablespoons, finely chopped
- ¼ teaspoon thyme finely minced, fresh
- ¼ cup port wine
- ½ cup sun dried cherries
- 1 cup demi glace
- 1 teaspoon black pepper fresh cracked
- 2 tablespoons half-and-half cream if you want to make it really rich
Instructions
- Heat up a sauce pot over medium heat and add the butter. When the butter melts, add the shallots and saute until translucent. Add the thyme and cook for 30 seconds more.
- Add the port wine and then the sun dried cherries. Reduce the port until there is barely any wine left in the saucepan, an essence.
- Add the demi glace, stir, then add some freshly ground pepper. Be sure to keep stirring while you are preparing this sauce so it doesn't burn. That's a big no-no.
- Let this reduce until the sauce is thick enough to coat a spoon.
- Add some half & half or cream to give it even more richness (and some extra calories) and the sauce is ready to go.
Notes
- If you want to get really fancy, you could strain the sauce before serving but I like the texture of the sun dried cherries in my sauces.
- Warning - if you happen to be serving mashed potatoes with your meal, you may want to make extra sauce. I guarantee your family and friends will be asking for more sauce for their potatoes.
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