Port Gravy Sauce


This gravy is fantastic with red meats and turkey, the Port giving it a lovely distinct flavour. By adding the butter just before serving it will add a lovely gloss to your sauce.

Preparation time: 5 minutes

Cooking time: 30 minutes

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Serves: 4 people

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  1. In a small pot, melt 30g/1oz of butter with the shallot and thyme.
  2. Pour in the port and reduce by two-thirds, then add 500ml chicken stock and reduce again by two-thirds until syrupy.
  3. Pass through a sieve to another saucepan ready to be reheated.
  4. Just before serving add the remaining butter and stir into the sauce.
  5. The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.

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