Directions:
- 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.
- 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.
- Pour the sauce through a fine sieve into a clean pan, then return to the heat and bring to the boil.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.11 Kcal (553 kJ) | ||
| Calories from fat | 27.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 2% | |
| Sodium | 208.56mg | 9% | |
| Potassium | 259.75mg | 6% | |
| Total Carbs | 16.37g | 5% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 79.7 Kcal (334 kJ) | ||
| Calories from fat | 16.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 5% | |
|---|---|---|---|
| Cholesterol | 3.06mg | 2% | |
| Sodium | 125.82mg | 9% | |
| Potassium | 156.71mg | 6% | |
| Total Carbs | 9.88g | 5% | |
| Sugars | 4.08g | 27% | |
| Dietary Fiber | 1.01g | 7% | |
| Protein | 1.92g | 6% | |
| Vitamin C | 2.7mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 16.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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