Port Gravy Sauce

Port Gravy Sauce Port Gravy Sauce

This gravy is fantastic with red meats and turkey, the Port giving it a lovely distinct flavour. By adding the butter just before serving it will add a lovely gloss to your sauce.

4 people 30 minutes 5 minutes


  • 500 ml Chicken Stock Cube warmed
  • 1 - Leave Laurel
  • 350 ml Port
  • 60 g SuperValu Butter
  • 1 sprig SuperValu Fresh Thyme
  • 1 - SuperValu Shallots finely chopped


  1. In a small pot, melt 30g/1oz of butter with the shallot and thyme.
  2. Pour in the port and reduce by two-thirds, then add 500ml chicken stock and reduce again by two-thirds until syrupy.
  3. Pass through a sieve to another saucepan ready to be reheated.
  4. Just before serving add the remaining butter and stir into the sauce.
  5. The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.
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