Velvet Red Wine & Port Reduction Sauce

"Create a high-end, sophisticated sauce to pair with tamarind and maple syrup glazed shortrib. The sauce should be elegant, rich, and complex, enhancing the sweet and tangy flavors of the glaze with luxurious ingredients. Use imperial units."

DG-9860305

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9/7/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

An elegant, rich sauce with layers of deep red wine, sweet port, and aromatic herbs, perfectly balancing the tamarind and maple syrup glazed shortrib’s sweet-tart profile.

sauce red-wine rich elegant glaze

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Comments

Name: Velvet Red Wine & Port Reduction Sauce
Yield: 4
Ingredients: 1 cup full-bodied red wine; 1/2 cup ruby port wine; 1/4 cup shallots, finely minced; 2 tablespoons unsalted butter; 1 tablespoon aged balsamic vinegar; 1 teaspoon fresh thyme leaves; 1 teaspoon black peppercorns, lightly crushed; 1 sprig fresh rosemary; 1/2 cup beef demi-glace; 1 teaspoon dark chocolate, grated; Salt to taste

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