Port Wine Sauce

For the port wine sauce, finely dice the young onion. Add the butter to the drippings and slowly sweat the onions until light.

Sprinkle in the sugar and allow to caramelize briefly.

Deglaze the sauce with balsamic vinegar and boil down briefly. Then add port and red wine and reduce again slightly.

Add veal stock or beef broth and reduce the sauce to a creamy consistency.

If desired, round off the flavor of the port wine sauce with cranberries.

Preparation Tip:

If sauce is too thin, quickly stir in very cold butter to thicken, but do not bring back to a boil.

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