This velvety sauce, made with a bottle of red wine and a bottle of port, a sweet fortified wine, enhances any meat it is served with. The wines are reduced with chicken stock for a sauce more intense than the average red wine sauce.

　　

Ingredients

makes about 1/2 cup

　　4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

　　1 bottle (750 ml) red wine

　　1 bottle (750 ml) ruby port

　　1 sprig fresh thyme

　　1 sprig fresh rosemary

　　1/2 large yellow onion, quartered

　　1 carrot, roughly chopped

　　1 sweet apple, such as Fuji, cored and quartered

　　4 tablespoons (1/2 stick) unsalted butter

　　Kosher salt and freshly ground black pepper to taste

　　Pinch of sugar as needed

　　

Step 1

In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.

　　

Step 2

Strain the mixture, discarding the solids. Return the liquid to the pan, increase the heat to high, and boil for 30 minutes. Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes. Watch the sauce carefully; it can burn if it is reduced too much.

　　

Step 3

Remove the pan from the heat. Add the butter and whisk until it is melted, about 1 minute. Taste and add salt and pepper as needed. If the sauce tastes sharp, add a pinch of sugar.

　　

Make Ahead

Step 4

The sauce will keep, covered, in the refrigerator for up to 5 days, or frozen for up to 6 months. Reheat it in a saucepan over low heat.

　　Pure Flavor