The Porto sauce, like the Robert sauce, the Cazadora sauce or the Perigueux sauce, are sauces derived from Spanish sauce, a classic of the kitchen that we can use in many elaborations.
Learn how the traditional Porto sauce is prepared at home. This well-known sauce is used to accompany many different meat dishes and give them a lot of flavor.
Oporto(Porto) Sauce Recipe
- 300 ml of poultry or meat broth
- 250 ml of Port wine
- 75 grams of butter
- A tablespoon of flour
Oporto sauce is a sauce that is used as an accompaniment to all kinds of meats, especially when cooking poultry, since it is a very tasty sauce that is also not difficult to prepare. It is also a very used sauces to prepare pork, especially a good sirloin in Port, a very rich and tasty dish. Once we are going to make it, we will begin to prepare the Oporto sauce by heating the poultry or meat broth in a saucepan of adequate size, which you can make homemade or use one bought in the supermarket, which is more comfortable and requires less time preparation, but you have to buy a good quality one so that it tastes good on the plate.
We heat the broth over a low heat, so that it takes temperature little by little, since we do not want to heat it to a high temperature or too fast. When it takes a few minutes on the fire and it begins to have a good temperature, we will add a heaping tablespoon of flour and stir well to mix it with the broth, trying not to form lumps when the ingredients are integrated. The flour can be wheat flour, which is the one we usually have in the kitchen, or cornstarch, which is finer than the previous one.
The best thing is to use manual rods, so it will be well integrated and we will achieve it in a short time and with little effort. Then we will add the butter, which we will chop beforehand so that it melts more easily. It is best to use unsalted butter, and again with the previous rods we will mix well so that it melts and mixes with the other ingredients evenly. Now we are going to remove the saucepan from the heat and we are going to finally add the Port wine to it, to finish preparing our sauce.
We stir well to leave the Porto sauce ready and we taste it to see if it is necessary to correct the amount of any of its ingredients to leave it to our liking. And after this last check we would have any meat dish that we are going to prepare ready to serve or cook with it, the best known being a good pork tenderloin in Port or any recipe with duck meat, meats with which this Port sauce combines perfectly, as the flavors of the meat and sauce make a delicious mix.
Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 170
Oporto(Porto) Sauce Recipe
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