Best 4 Simple Port Wine Reduction Recipes

Welcome to the world of culinary delights, where flavors dance on your taste buds! If you're seeking an effortless yet elegant sauce to elevate your culinary creations, look no further than our comprehensive guide to crafting a simple yet spectacular port wine reduction. This timeless culinary technique transforms a humble bottle of port wine into a rich, velvety, and flavorful sauce that will add a touch of refinement to your favorite dishes. With just a few simple ingredients and minimal effort, you'll unlock the secrets of this versatile sauce and discover how it can transform ordinary meals into extraordinary dining experiences. From savory meats and hearty stews to decadent desserts, this versatile reduction is your gateway to a world of culinary possibilities. So, let's embark on a tasteful journey as we delve into the art of crafting the perfect port wine reduction.

Let's cook with our recipes!

PORT WINE REDUCTION

Port Wine Reduction image

Make and share this Port Wine Reduction recipe from Food.com.

Provided by Terry Caldwell1

Categories Sauces

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans beef broth
16 ounces ruby port
16 ounces red wine
1 carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 onion, cut in half
4 garlic cloves
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 tablespoon basil
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup butter
roux

Steps:

Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
Enjoy.

Nutrition Facts : Calories 275.4, Fat 14.2, SaturatedFat 8.9, Cholesterol 36.6, Sodium 900.7, Carbohydrate 14.5, Fiber 0.9, Sugar 7.3, Protein 2.4

SIMPLE PORT WINE REDUCTION

Simple Port Wine Reduction image

Make and share this Simple Port Wine Reduction recipe from Food.com.

Provided by Sascha

Categories Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup chopped onion
1/2 cup chopped carrot
2 bay leaves
3 cups port wine

Steps:

Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil.
Continue to boil the mixture until it thickens and reduces to about ½ cup, about 45 minutes.
Strain through a fine-mesh strainer and let cool.
Use at room temperature. Makes ½ cup.

PORT WINE REDUCTION

Port Wine Reduction image

This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Christmas Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup chopped onions
1/2 cup chopped carrots
2 bay leaves
3 cups port wine

Steps:

Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

RED WINE REDUCTION SAUCE

Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

Tips:

Choose a good quality port wine. A good port wine will have a deep, rich flavor that will stand up to the reduction process. Look for a port wine that is at least 10 years old.
Use a heavy-bottomed saucepan. A heavy-bottomed saucepan will help to prevent the port wine from burning.
Reduce the port wine over low heat. Reducing the port wine over low heat will help to concentrate the flavors and prevent it from becoming too thick.
Stir the port wine frequently. Stirring the port wine frequently will help to prevent it from sticking to the bottom of the saucepan.
Use a candy thermometer. A candy thermometer will help you to monitor the temperature of the port wine and ensure that it does not get too hot.
Let the port wine reduction cool completely. Once the port wine reduction has been reduced to the desired consistency, let it cool completely before using it.

Conclusion:

Port wine reduction is a delicious and versatile ingredient that can be used in a variety of recipes. It can be used to deglaze a pan, add flavor to a sauce, or even used as a marinade. With its rich, deep flavor, port wine reduction is sure to add a touch of elegance to any dish.