Port sauce
Instructions
Brush the truffle and chop coarsely; Peel and mince the shallots.
In a saucepan put the port along with shallots, thyme and Bay leaves and let reduce by 2/3 the liquid; Add the bouillon and let reduce by half.
Then move the mixture to pass and merge truffle and butter; beat with the whisk to mix.
Serve the hot sauce.
Accompanies red meats and game.
When accompanying the game, it is good to prepare the bouillon with the bones of the game itself.
In this case, will be reduced by 1/3 cooking time Brown Fund.
Ingredients and dosing for 6 persons
- Thyme
- Laurel
- 1 shallot
- 30 cl of porto wine
- Small black truffle
- 30 g of butter
- 10 cl of brown fund