Port is a fortified wine with a slightly sweet flavor, and it's often served as a dessert wine. Aging in wooden barrels imparts a nutty flavor, and together these complex qualities make it a wonderful wine for making sauces.
Note that when you're cooking with wine, it's always a good idea to use a wine that you'd be willing to drink. In general, you should spring for the best quality wine you can afford. Cooking with wine involves reducing it, which concentrates and intensifies its flavors. So you want to make sure that the flavors you're intensifying are good ones.
- 1 pint of
- ¼ cup port wine
- 1 tablespoon butter
- In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 10 minutes.
- Stir in the Madeira wine and swirl in the butter. Serve right away.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||1 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|