Ingredients:-
- 1 shallot
- a little butter
- 300ml port
- 600ml chicken stock
- 1 thyme sprigs
Method:-
- Sweat 1 finely chopped shallot in a little butter with a thyme sprig.
- Pour in 300ml port and reduce by two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy.
- Strain into another saucepan ready to be reheated.
- The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.
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Details
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Written by Adrian
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Category: Christmas
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