1. Heat the olive oil in a large pan and add the shallots. Reduce the heat and cook the shallots for 3-4 minutes until softened but not browned. 2. Add the broth, bring to the boil and cook for about 5 minutes, or until reduced by half. Add the port and cook for a further 5 minutes, or until reduced by a third. 3. Pour the sauce through a fine sieve into a clean pan, then return to the heat and bring to the boil. 4. Mix the cornstarch with a little water and slowly pour into the sauce, stirring all the time until the sauce has thickened. Reduce the heat. 5. Season to taste. If using the butter, keep the sauce on a gentle heat and whisk it inches This will add flavour and give the sauce a shine. Otherwise, keep the sauce hot until the meat has been carved. ---------------------------------------------------------------------------
Nutrition
Ingredients
