• Save to your scrapbook
  • Save to your scrapbook

    Port Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Port Sauce

    A traditional rich, glossy sauce with lots of concentrated, meaty flavour.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 12


    • 1 tbsp olive oil
    • 6 shallots, peeled and finely chopped
    • 900ml beef stock
    • 350ml Waitrose Special Reserve Port
    • 3-4 tbsp cornflour
    • 25g unsalted butter, diced (optional)
    • Salt and freshly ground black pepper


    1. Heat the olive oil in a large pan and add the shallots. Reduce the heat and cook the shallots for 3-4 minutes until softened but not browned.
    2. Add the stock, bring to the boil and cook for about 5 minutes, or until reduced by half. Add the port and cook for a further 5 minutes, or until reduced by a third.
    3. Pour the sauce through a fine sieve into a clean pan, then return to the heat and bring to the boil.
    4. Mix the cornflour with a little water and slowly pour into the sauce, stirring all the time until the sauce has thickened. Reduce the heat.
    5. Season to taste. If using the butter, keep the sauce on a gentle heat and whisk it in. This will add flavour and give the sauce a shine. Otherwise, keep the sauce hot until the meat has been carved.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars