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Home > Recipes > With Classic Roasted Chicken Demi-Glace
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Port Wine Sauce with Sundried Cherries
3-4 Servings
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Ingredients:
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- 1 oz. (30 g) Butter
- 2 T. (30 mL) Shallots, minced
- 1 t. (5 mL) Black Peppercorn, cracked
- ¼ t. (1.25 mL) Thyme
- 1 Bay Leaf
- ¾ c. (190 mL) Port Wine
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- ¼ c. (60 mL) Red Wine
- 1½ oz. (45 g.)
Jus de Poulet Lié Gold®
(Demi-Glace Gold®
or
Veggie-Glace Gold®
may also be used)
½ c. (125 mL) Water, hot
½ c. (125 mL) Sundried Cherries
¼ c. (60 mL) Heavy Cream
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Sauté shallots, peppercorn, thyme, and bay leaf in butter for 1-2 minutes or until shallots are translucent. Add port and red wine and reduce by half. Add
Jus de Poulet Lié Gold®
and whisk until dissolved. Add enough water to reach desired sauce thickness. Strain the sauce and return to the pan. Add sundried cherries and cream (and stir in additional butter, if desired) and return to a simmer while whisking. Serve with roasted turkey, chicken, or other poultry.
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