Port Wine Jus

Basic Recipe 28

Preparation info

  • Difficulty


  • Makes

    500 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 10m Vegetable oil
  • 3 Shallots, sliced
  • 1 Garlic clove, sliced
  • 750ml Port
  • 325ml Red wine
  • 1 sprig fresh thyme
  • 500ml Veal jus
  • Salt
  • Freshly ground pepper


Heat the oil in a heavy-based saucepan over a medium heat. Add the shallot, garlic and a pinch of salt and sweat down without colour until the shallots have softened. Pour in the Port, red wine and add thyme. Cook over a medium heat and reduce by three quarters. Pass the reduction through a fine sieve. In a clean saucepan bring the veal jus to the boil and add the Port reduction to taste. The sauce will have a deep, rich colour. Season to taste with salt and freshly ground pepper before passing the port wine jus through a sieve lined with a double-layer of muslin cloth.