Food recipes
Port Wine Sauce
Port Wine Sauce Yield: 1 pt (500 mL) Ingredients: - 1 qt 4 oz (1.25) L Ruby port wine - 4 fl oz (125 mL) Glace de viande - as essential (as required) Cornstarch or arrowroot - to taste Salt - to taste White pepper - 2...
Port Wine Sauce
Yield: 1 pt (500 mL)
Ingredients:
- 1 qt 4 oz (1.25) L Ruby port wine
- 4 fl oz (125 mL) Glace de viande
- as essential (as required) Cornstarch or arrowroot
- to taste Salt
- to taste White pepper
- 2 oz (60 g) Butter
Directions:
1. First, making use of a stainless-metallic saucepot, stop the port wine earlier mentioned gentle warm by way of a few-fourths.
2. Next, include the glace de viande.
3. Then, if preferred, thicken frivolously with a slurry of cornstarch or arrowroot merged with cold water.
4. Then, year to taste with salt and white pepper.
5. Finally, particularly prior to serving, swirl inside the uncooked butter (monter au beurre).
Yield: 1 pt (500 mL)
Ingredients:
- 1 qt 4 oz (1.25) L Ruby port wine
- 4 fl oz (125 mL) Glace de viande
- as essential (as required) Cornstarch or arrowroot
- to taste Salt
- to taste White pepper
- 2 oz (60 g) Butter
Directions:
1. First, making use of a stainless-metallic saucepot, stop the port wine earlier mentioned gentle warm by way of a few-fourths.
2. Next, include the glace de viande.
3. Then, if preferred, thicken frivolously with a slurry of cornstarch or arrowroot merged with cold water.
4. Then, year to taste with salt and white pepper.
5. Finally, particularly prior to serving, swirl inside the uncooked butter (monter au beurre).