This is one of my family’s favorite sauces. It is extremely easy and one that is sure to please again and again. -Diane Strauss

2 oz Strauss Glace de Veau Roasted Veal Stock Reduction
2 cups of Port wine, imported, not domestic (the Port does not have to be expensive but it does have to be imported)
1/4 cup dry red wine, such as a cabernet
2 Tbs balsamic vinegar
6 Tbs cold butter, cut into pats
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

1. Place sauce pan over medium heat. Add all ingredients except butter and salt and pepper.
2. Let simmer lightly over medium heat. Reduce heat if liquid starts boiling too hard.
3. Let simmer until liquid is reduced by at least half and the consistency is like maple syrup, which may take up to one hour.
4. Can be prepared up to this step in advance. Store in tightly lidded container in the refrigerator for up to one month. Return to stove and heat to a light simmer before proceeding to next step.
5. After liquid has been reduced to the right consistency, remove from heat and whisk in butter pats.
6. Add salt and pepper, to taste.