The methods for making port sauce are the same as for Madeira sauce except that the Madeira is replaced with a full-bodied port. Don’t waste a vintage or wood port on a sauce but, instead, use a ruby or tawny port. A tawny is going to lend more complexity but is far from necessary.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.