Wellington Sauce

• Produce

  • 1/4 cup Shallots

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 2 tbsp Mustard, coarse ground

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt
  • 1/3 cup Sugar

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 cups Red wine, dry
  • 1 cup Tawny port

• Liquids

  • 1 tbsp Water

Found on cuisinerecipes.com

Description

Ingredients

• 2cups dry red wine (such as Rioja)
• 1cup tawny port
• 1/2cup low-sodium chicken broth
• 1/3cup sugar
• 1/4cup sliced shallots
• 1Tbsp. cornstarch
• 1Tbsp. water
• 2Tbsp. coarse-ground mustard
• 2Tbsp. cold unsalted butter
• Salt to taste

Directions

• Combine red wine, port, broth, sugar, and shallots in a saucepan; bring to a boil and cook until reduced to 1 cup, about 20 minutes. Strain sauce; discard shallots. Return sauce to pan and bring to a simmer. Stir together cornstarch and water and whisk into sauce; simmer until thickened, 1 minute. Off heat, whisk in mustard and butter. Season sauce with salt.

Nutrition