Fortified wine sauce for meat

4 servings

120 minutes

This exquisite sauce with fortified wine is a true embodiment of the rich flavors of European cuisine. Its history roots back to classic French gastronomic traditions where sauces play a key role in enhancing the aroma of meat dishes. It is made from veal jus that is slowly reduced with vegetables, mushrooms, and aromatic spices, creating a rich, velvety taste. White wine adds fresh fruity notes to the sauce while port wine contributes light sweetness and depth. This sauce pairs perfectly with beef, veal, and duck breast, imparting a noble flavor and subtle acidity. The best way to enjoy it is to drizzle it over hot meat in a thick layer, adding butter for a tender texture.

Energy value per serving

• Calories: 470.8
• Proteins: 27.2g
• Fats: 25.6g
• Carbohydrates: 14.1g

Ingredients

• Vegetable oil: 3 tbsp
• Chicken wings: 150 g
• Veal trimmings: 340 g
• Shallots: 3 head
• Fresh mushrooms: 100 g
• Carrot: 1 pc
• Garlic: 1 clove
• Tomato puree: 0.5 tbsp
• Thyme: 1 stem
• Bay leaf: 1 pc
• Dry white wine: 300 ml
• Water: 600 ml
• Veal broth: 1.5 l
• Arrowroot: 1 tbsp
• Port: 150 ml
• Butter: 20 g

Cooking steps

1. Cut beef trimmings into cubes, chop chicken wings into pieces, slice shallots and onions, finely chop mushrooms, cut medium carrot, finely chop garlic clove, mix arrowroot with a small amount of water.

   Required ingredients:

   • Veal trimmings: 340 g
   • Chicken wings: 150 g
   • Shallots: 3 heads
   • Fresh mushrooms: 100 g
   • Carrot: 1 piece
   • Garlic: 1 clove
   • Arrowroot: 1 tablespoon

2. Heat oil in a large skillet. When it starts to smoke slightly, add veal and chicken and fry on high heat for about 20 minutes until browned on all sides.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Veal trimmings: 340 g
   • Chicken wings: 150 g

3. Add vegetables and garlic, sauté for 10 minutes or until golden brown and caramelized. Add tomato puree, thyme, and cook for another 2-3 minutes.

   Required ingredients:

   • Garlic: 1 clove
   • Tomato puree: 0.5 tablespoon
   • Thyme: 1 stem

4. Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying.

   Required ingredients:

   • Dry white wine: 300 ml
   • Water: 600 ml

5. Boil without heating for about 25 minutes or until the liquid is reduced by 2/3.

6. Add the broth. Bring to a boil again, then simmer uncovered for about 25 minutes, regularly skimming off the foam. When the mixture reduces by half, stir in the arrowroot to thicken the liquid.

   Required ingredients:

   • Veal broth: 1.5 l
   • Arrowroot: 1 tablespoon

7. Cook for another 2 minutes, then strain through a fine sieve. The resulting juice should be thick enough to lightly coat the back of a spoon.

8. Add 150 ml of fortified wine to 100 ml of veal juice. Boil at a bubbling simmer for 10 minutes, then stir in a piece of butter.

   Required ingredients:

   • Port: 150 ml
   • Butter: 20 g