yields 3/4 cup


1/2 pound butter, chilled

4 cloves of garlic

3 shallots, chopped

4 cups late vintage port

1 cup red wine vinegar

Salt and freshly ground pepper


In a medium saucepan heat 1/4 pound of butter over medium heat, add garlic and shallots and cook stirring often, until softened, about 2 minutes  Add the port and red wine vinegar, bring to a boil over medium-high heat and reduce by half.  (Sauce can be made up to this point and kept refrigerated for up to 5 days) Reduce the heat to low.  Whisk in a piece of butter at a time, make sure to keep whisking until the butter is incorporated in the sauce before adding more. Strain and taste and season if necessary with salt and freshly ground pepper.  Keep warm until ready to serve.


Storing Oils

Keep oils in airtight containers in a cool, dark place.  Cold pressed and refined oils will keep unopened in the refrigerator for one year, but once open should be use ...

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