{"id":2224,"date":"2015-04-01T17:32:59","date_gmt":"2015-04-01T23:32:59","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2224"},"modified":"2016-03-02T07:16:49","modified_gmt":"2016-03-02T14:16:49","slug":"port-sauce","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/port-sauce.html","title":{"rendered":"Port Sauce"},"content":{"rendered":"<p style=\"text-align: left\"><em>A good sauce for any beef dish.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 tablespoons (1\/2 stick) chilled unsalted butter, divided<\/li>\n<li>1\/4 cup finely chopped shallots<\/li>\n<li>3 tablespoons Cognac or brandy<\/li>\n<li>1 fresh rosemary sprig<\/li>\n<li>1 teaspoon coarsely cracked black pepper<\/li>\n<li>1 cup ruby or tawny Port<\/li>\n<li>2 c\u00a0<a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/240691\">Simple Homemade Beef Stock<\/a>\u2014buy it (sheesh!)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Melt 2 tablespoons butter in large saucepan over medium-low heat.<\/li>\n<li>Add shallots; saut\u00e9 until soft, 3 minutes.<\/li>\n<li>Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.<\/li>\n<li>Add Port; bring to simmer.<\/li>\n<li>Add all of beef stock. Boil until reduced to 1 1\/2 cups, about 20 minutes.<\/li>\n<li>Strain into medium saucepan, pressing on solids to extract as much liquid as possible.<\/li>\n<li>Discard solids in strainer.<\/li>\n<\/ol>\n<p>DO AHEAD:<em> Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.\u00a0<\/em><\/p>\n<ul>\n<li>Bring sauce to boil; whisk in remaining 2 tablespoons butter.<\/li>\n<li><span style=\"line-height: 1.5\">Season sauce to taste with salt and pepper.<\/span><\/li>\n<\/ul>\n<p><strong>Serves:<\/strong> 1 1\/2 cups<\/p>\n<p><strong>Source:<\/strong> \u00a0Unknown &#8211; VPWL Gourmet committee did not include in the handout.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A good sauce for any beef dish. Ingredients: 4 tablespoons (1\/2 stick) chilled unsalted butter, divided 1\/4 cup finely chopped shallots 3 tablespoons Cognac or brandy 1 fresh rosemary sprig 1 teaspoon coarsely cracked black pepper 1 cup ruby or tawny Port 2 c\u00a0Simple Homemade Beef Stock\u2014buy it (sheesh!) Directions: Melt 2 tablespoons butter in &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/port-sauce.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Port Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[30,110],"tags":[77],"class_list":["post-2224","post","type-post","status-publish","format-standard","hentry","category-entree-beef","category-sauces","tag-vpwl-nov-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2224"}],"version-history":[{"count":1,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2224\/revisions"}],"predecessor-version":[{"id":2225,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2224\/revisions\/2225"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}