רוטב בצל פורט

History of this sauce ….

1. I still had leftovers from the goose meal – but unfortunately WITHOUT sauce ….. well, then a new delicious sauce is quickly cooked

הכנה

1. Cut the onion into fine cubes and then sweat it in the butter – glaze with 1 tablespoon of sugar and then deglaze with 50 ml red port wine – allow to reduce for approx. 1 min
2. then pour the vegetable stock – add the bay leaf – simmer gently for 15 minutes – then remove the bay leaf and season with salt and pepper
3. to thicken maizena (or mondamin), stir well with another 50 ml port wine – add to the sauce and bring to the boil again – finally assemble the sauce with 1 teaspoon of ice-cold butter