Balsamic Port-Rosemary Sauce

A sauce forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in BEEF TENDERLOIN STEAKS WITH BALSAMIC,PORT-ROSEMARY SAUCE, where it is originally used.

Ingredients

• 1 tablespoon (15 ml) butter
• 1/2 cup (120 ml) minced shallots (about 4 ounces (115 g))
• 1 cup (240 ml) dry red wine
• 3/4 cup (180 ml) ruby Port
• 1 cup (240 ml) canned beef broth
• 1 sprig fresh rosemary or 1/2 teaspoon (2.5 ml) dried
• 3 Tablespoons (45 ml) balsamic Vinegar

Method

1. For the sauce, melt the butter in a heavy large saucepan over medium-high heat.
2. Add the shallots and sauté until tender, about 3 minutes.
3. Stir in the wine and Port and boil 5 minutes.
4. Add the broth, balsamic vinegar, and rosemary sprig, and boil until the liquid is reduced to 1/3 cup (80 ml), about 12-15 minutes.
5. Strain the sauce and set aside. (It can be prepared 1 day ahead; cover and refrigerate.)