Cooking Guide

Currant Port Wine Sauce

Currant Port Wine Sauce




  • 1 oz clarified butter or Allen Brothers seafood butter
  • 1 tablespoon chopped shallots
  • 4 ounces port wine – excellent quality
  • 4 tablespoons currant jelly or lingonberries
  • 4 tablespoons Allen Brothers glace de veau, d’agneau, or poulet, thawed
  • 2 tablespoons chilled unsalted butter or beurre manié
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste


  1. In a hot sauté pan, add clarified butter and shallots. Add port wine and reduce by two-thirds.
  2. Add currant jelly or lingonberries and glace. Heat to a simmer then remove from heat.
  3. Add chilled butter or beurre manié and stir. Add balsamic vinegar. Salt and pepper to taste. Serve on beef steaks, tenderloin, veal chops and slices.