Porto sauce is ideal to accompany all kinds of meat and birds. It is a very easy to prepare reduction that concentrates all the taste of wine to enhance the taste of your best dishes. The sirloin port sauce is one of those basic recipes that you must know or that at least you must have kept on your list of favorites to always have her by hand when you need it. Learn then with recipes how to do the authentic salsa ported easily and quickly, with the unique flavor that this wine of Portuguese origin gives.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Porto sauce: |
| 250 milliliters of bird broth 60 grams of butter 250 milliliters of Oporto wine 1 tablespoon flour soup |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make Porto sauce:
1. The ingredients to be used for the preparation of this Porto sauce are simple to achieve. We will need: bird broth, butter, flour and port wine. Although wine is of Portuguese origin, it can be found in any supermarket easily.
2. The first thing we are going to do is heat the bird broth in a slum saucepan until it is well tempering. Important that does not boil, we just want to heat it.
3. To give thickness to our Porto wine sauce, add the spoonful of flour and stir with rods so that there are no lumps. When the flour is dissolved, we raise the fire, heat well and remove.
4. Without letting cool, we will add the butter and move well with the rods until we get a homogeneous texture.
5. At this point is when we add what gives name to this sauce: the glass of Porto wine. Normally red wine is used, but you can use white wine if you wish.
6. We remove well and thats it, ready to serve. This salsa to Porto is going to combine very well with all kinds of meats like a delicious baked duck magret.
