Roasted Shallot and Port Wine Reduction Sauce

Total Time:
45 min
10 min
35 min

4 servings

  • 15 peeled shallots, cut in half
  • Olive oil
  • Salt and pepper
  • 3 cups port wine

Heat oven to 450 degrees. Toss the shallots with the olive oil and seasonings. Place in a large saute pan and roast for about 20 minutes. Stir occasionally. The shallots should have a nice brown color to them. Cover the shallots with the port wine and reduce by half.

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3.8 6
IMPORTANT NOTE: READ THE RECIPE AND MAKE AS INSTRUCTED!<div><br /></div><div>the shallots are browned in the oven, the port is reduced on a stove no instructions to put it back in the oven. Port is a fortified wine and with enough OH (alcohol) to ignite. The only thing really wrong with the recipe is perhaps a bit of herbs missing from the sauce =p</div> item not reviewed by moderator and published
I reduced the shallots by half, I added chicken stock and dried cherries. Sprinkled with plenty of salt pepper and dried thyme and I tighten it up with a little bit of flour. This was great on my roasted pork tenderloin item not reviewed by moderator and published
Cannot disagree with the first reviewer whatsoever. I poured the port over the shallots and put it back in the oven. While unloading the dishwasher, a loud whoosh came from the over, and YES opening the door slightly, making the dog bark and singeing my hair. Took it out of the oven and put on a burner on the stove to finish. This could be extremely dangerous if left unattended. BEWARE!!!! item not reviewed by moderator and published
The 1st reviewer obviously went about making this sauce the wrong way... I don't know how - but...Anyway - this a great recipe b/c it requires few ingredients and comes together great. I think the key to this sauce is to use decent port-something you would drink too and not just cook with! I have made this recipe over 10 times and its great everytime...You won't regret it. item not reviewed by moderator and published
great sauce for pork, duck even steak. Obviously... you are roasting the shallots in the oven... removing them and placing in a pan on the stove-top and reducing. Great, simple recipe. item not reviewed by moderator and published
This is a poorly written recipe. The port wine reduction should be made in a saucepan on the stove top, NOT in the oven. If you try to do this in the oven, it WILL ignite, start a fire in the pan, splatter the sauce all over the interior, and blow the oven door open! And that's at 400 degrees F. I can only imagine how much worse it would be at 450 degrees! can do better. item not reviewed by moderator and published