Sherry and ruby port sauce


Ingredients 14
Servings 0
Time

Ingredients

  • 15
    ml
    butter (or more as needed)
  • 1
    onion, chopped
  • 1
    carrot, chopped
  • 1
    stalk celery, chopped
  • 250
    ml
    dry sherry
  • 250
    ml
    ruby port
  • 500
    ml
    chicken stock
  • 1
    bay leaf
  • 1
    clove
  • sprig thyme
  • salt and milled pepper to taste
  • 10
    ml
    cornflour
  • 30
    ml
    water
  • knob of butter
 

Method

 
Sauté onion, carrot and celery in butter until softened. Add rest of ingredients, except cornflour. Cook briskly, uncovered, until reduced by half. Whisk in cornflour mixed with water and butter.
 

 

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