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How to Cook · Sauces

Port Reduction Sauce

Makes about ¾ cup, serves 4Prep 5 minCook 10 minTotal 15 minSauces
A glossy port and red wine vinegar reduction sauce

A bold, sharp reduction sauce: port and red wine vinegar simmered down to a syrupy base, then finished by whisking in cold butter until glossy. The concentrated reduction gives it plenty of bite and a rosy color, making a sauce rich enough to stand up to heartier fish and meats.

Makes about ¾ cup, serves 4

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Ingredients

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Concentrating Flavor

Method

Make the reduction

Combine the port and vinegar in a small saucepan and reduce over medium heat until only about 2 tablespoons remain, 3–5 minutes.

Mount the butter

Remove from the heat and whisk in the cold butter a few cubes at a time, letting each addition melt in before adding the next, until the sauce is glossy and emulsified. Season with salt and pepper.

Pairs with: Pan-Seared Cod

Part of Sauces in the How to Cook series.