Port Gravy Sauce
This gravy is fantastic with red meats and turkey, the Port giving it a lovely distinct flavour. By adding the butter just before serving it will add a lovely gloss to your sauce.
4 people
30 minutes
5 minutes
Ingredients
- 500 ml Chicken Stock Cube warmed
- 1 - Leave Laurel
- 350 ml Port
- 60 g SuperValu Butter
- 1 sprig SuperValu Fresh Thyme
- 1 - SuperValu Shallots finely chopped
Method
- In a small pot, melt 30g/1oz of butter with the shallot and thyme.
- Pour in the port and reduce by two-thirds, then add 500ml chicken stock and reduce again by two-thirds until syrupy.
- Pass through a sieve to another saucepan ready to be reheated.
- Just before serving add the remaining butter and stir into the sauce.
- The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.
