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Port Reduction Sauce

Name: Port Reduction Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: ~¾ cup
Cuisine: French
Ingredients: 1/4 cup (60 ml) Port; 1/4 cup (60 ml) red wine vinegar; 2–3 tbsp (30–45 g) cold butter; Salt and pepper

Published July 8, 2026

Sauces

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.

Prep: 5 min
Cook: 10 min
Total: 15 min
Yield: ~¾ cup
Category: Sauce
Cuisine: French

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Ingredients

1/4 cup (60 ml) Port
1/4 cup (60 ml) red wine vinegar
2–3 tbsp (30–45 g) cold butter
Salt and pepper

Directions

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.

Sauces