Port-ginger sauce

Name: port-ginger sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 125 g cold butter in cubes; 2 toes garlic crushed; 4 cm fresh ginger (bag of 150 g), in thin slices; 3 twigs thyme; 200 ml Red port; 1 pot wild fond 380 ml

A tasty French recipe. The side dish contains the following ingredients: meat, cold butter (diced), garlic (crushed), fresh ginger ((bag of 150 g), thin slices), thyme, red port and game fondue (380 ml).

Ingredients

Kitchen Stuff

blender

Directions

Melt 25 g butter in a saucepan and fry the garlic, ginger and thyme on low heat 2 min.
Add the port and fond and bring everything to the boil.
Let the moisture reduce to 1/4 on medium heat.
Sift the sauce over a saucepan and season with salt and pepper.
Allow the sauce to cool down and store in the refrigerator until use.
Bring the sauce in the saucepan to the boil.
Add the rest of the butter.
Remove the pan from the heat and mix everything with the hand blender into a nicely bound sauce.
Nice with hare fillet..