Dress up a dish with this creamy rich sauce.


  • 2 tablespoons butter
  • 1/2 cup shallots (chopped)
  • 1 cup port wine
  • 1 cup chicken broth
  • 1 bay leaf
  • 1/2 teaspoon black pepper (coarsely ground)
  • 1/2 teaspoon dried thyme leaves
  • 1/3 cup heavy cream


  1. In medium skillet, melt butter over medium heat. Stir in shallots. Cook and stir until shallots are translucent (about 5 minutes). Stir in wine, broth, black pepper, bay leaf and thyme. Bring to boil; reduce heat to simmer. Cook, uncovered until mixture reduces in half (about 15 minutes). Remove bay leaf. Stir in cream; bring to a boil. Reduce heat; simmer for 3 minutes. Remove from heat and pour into blender container, cover with lid, and remove the center part of the lid. Place a paper towel over center hole. Pulse until smooth. Serve with heated fully-cooked ham.
  2. Makes about 1 1/3 cups sauce.
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