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Port Wine Sauce Recipe With Thyme
Recipe Video
Recipe Ingredients
- 1 tablespoon Butter or Extra-Virgin Olive Oil
- 1 or 2 tablespoons of sweet Butter
- 2 Shallots minced (if you have no shallots use onion)
- 2 tablespoons freshly Chopped Thyme tarragon, sage would also works great!
- 2 tablespoons Black Mission Fig or Traditional Balsamic Vinegar
- ½ cup Port Madeira or your favorite Red Wine*
- 1 cup Beef Stock
- Salt and Pepper to taste
- 1 tablespoon Cornstarch diluted in 1-tablespoon water
- More Butter to taste
Recipe Instructions
- Makes enough for 4 to 6 Servings
- In a saucepan, heat the olive oil and the butter and add the shallots
- Cook until golden brown. Add the thyme when fragrant, add the balsamic vinegar and add the port wine and the stock, let cook for 15 minutes on medium to low heat
- Add salt and pepper and the cornstarch mixture. The sauce should be thick enough to coat the back of a spoon. If not, add a touch more of cornstarch diluted in water.
Notes
*If using Red Wine be sure to use a “good one” and to reduce it in the sauce pan by half to ¼ cup
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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The port madiera, is it sweet or dry, or does it matter?
Port is usually on the sweet side!😊
Hi, There are so many types of Thyme. Which do you recommend chef?