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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large pan and add the shallots. Reduce the heat and cook the shallots for 3-4 minutes until softened but not browned. | 2. Add the broth, bring to the boil and cook for about 5 minutes, or until reduced by half. Add the port and cook for a further 5 minutes, or until reduced by a third. | 3. Pour the sauce through a fine sieve into a clean pan, then return to the heat and bring to the boil. | 4. Mix the cornstarch with a little water and slowly pour into the sauce, stirring all the time until the sauce has thickened. Reduce the heat. | 5. Season to taste. If using the butter, keep the sauce on a gentle heat and whisk it inches This will add flavour and give the sauce a shine. Otherwise, keep the sauce hot until the meat has been carved. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	6		peeled chopped	691.2	161.28	24.0	0.96
beef broth	3 3/4	cups		63.0	0.36	10.26	1.98
port wine	1 1/2	1/2		-	-	-	-
cornstarch	3 -4	tablespoons		0.0	0.0	0.0	0.0
butter	1	ounce	unsalted diced	161.595	7.4249	5.0491	13.607999999999999
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.