Port Sauce

Serving size: unspecified
Cooking time: Less than 30 minutes
http://aww.ninemsn.com.au/ARTICLE.aspx?id=43304

Makes ¾ cup

INGREDIENTS

30g butter
4 eschalots, peeled and finely diced
50g mushrooms, finely sliced
½ cup port
½ cup veal stock

METHOD

Melt half the butter in a small frying pan. Add shallots and sweat until soft. Add the mushrooms and cook for a further minute.

Add port and allow to sizzle for 30 seconds. Add stock and simmer for 5 minutes. (Sauce may be sieved at this stage).

Add remaining butter to the pan. And cook shaking and rotating the pan until butter has melted and sauce is glossy. Serve immediately.