Recipe: Wellington - port sauce

Rating: 4.5 stars based on 1083 reviews


  • 1 shallot
  • a little butter
  • 300ml port
  • 600ml chicken stock
  • 1 thyme sprigs


  • Sweat 1 finely chopped shallot in a little butter with a thyme sprig.
  • Pour in 300ml port and reduce by two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy.
  • Strain into another saucepan ready to be reheated.
  • 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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