Ingredients
Port wine: 1 cup (240 ml)
Beef or veal stock: 2 cups (480 ml)
Shallots: 2, finely chopped
Butter: 2 tbsp (28 grams)
Olive oil: 1 tbsp (15 ml)
Fresh thyme: 2 sprigs
Bay leaf: 1
Black peppercorns: 6-8, crushed
Cornstarch (optional): 1 tsp (5 grams), dissolved in 1 tbsp (15 ml) cold water
Salt: to taste
Directions
1. Heat the olive oil in a saucepan over medium heat.
2. Add the finely chopped shallots and cook until softened and translucent, about 3-4 minutes.
3. Pour in the cup of Port wine and bring to a boil.
4. Reduce the heat and let it simmer until the wine has reduced by half, about 10 minutes.
5. Add the beef or veal stock to the saucepan.
6. Toss in the fresh thyme, bay leaf, and crushed black peppercorns.
7. Simmer the mixture until it’s reduced by half, which should take around 20-25 minutes.
8. Strain the sauce through a fine mesh sieve to remove the solids and return the liquid to the saucepan.
9. If you prefer a thicker sauce, dissolve the cornstarch in cold water and slowly whisk it into the sauce. Simmer for a few more minutes until it thickens.
10. Stir in the butter until melted and well incorporated.
11. Season the sauce with salt to taste.
12. Serve immediately or keep warm until ready to use.