Red port sauce

1. Finely chop the shallot and thinly slice the mushrooms.
2. Heat 75g butter in a large pan until it is bubbling.
3. Add the shallots, mushrooms, cranberries or blackcurrants, thyme, and garlic. Gently fry.
4. Deglaze with the red port. Add the orange peel. Reduce to a third.
5. Add the veal stock. Reduce to the right consistency.
6. Pass through a fine conical sieve.
7. Season to taste with salt and pepper.
8. Mount with the remaining butter.

Serving suggestions:

• Use as a sauce to serve with beef, veal, or pork.
• Use as a basic jus to mix with other sauces, such as a basis for a duck or goose liver sauce.
• Variation tip: instead of cranberries use other suitable fruit such as redcurrants and blackcurrants.
• Variation tip: use several types of herbs and spices for a richer character such as cinnamon, star anise, rosemary, white peppercorns, aniseed, coriander seeds, fennel seeds, juniper berries, or cardamom.
• Variation tip: use several mushroom varieties, such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.