Honey-Dijon Port Reduction

Honey-Dijon Port Reduction

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This is a rich, complex reduction that pairs well with roast pork, game or chicken. It’s delicious with pan-seared salmon and other strong tasting fish. You can make the reduction ahead and keep in the freezer for a quick week night meal. Serves 4 to 6.

2 tsp oil
1 large shallot, minced
1 tsp rosemary, fresh, minced
6 garlic cloves, minced
2 tbsp Port (or Cognac or brandy)
1/3 cup apple juice (preferably organic pressed for deeper flavour)
3 to 4 tbsp Dijon mustard (or half Dijon and half coarse mustard)
2 to 3 tbsp Beary Berry Honey

  1. Heat a small pan over medium heat. When hot, add the oil to swirl and coat the pan.
  2. Add the shallot, garlic and rosemary, stirring cooking to soften and cook the vegetables.
  3. When lightly browned, deglaze the pan with the Port (or you can omit and go straight to the apple juice if you like). Be careful! The alcohol may burst into flames – this is normal but keep long sleeves, hair, apron strings and of course body parts clear. In a moment or so, the alcohol will burn off and flame will extinguish.
  4. When the alcohol has almost cooked off, add the apple juice and let it bubble until reduced by half.
  5. Add the remaining ingredients and bring to a gentle bubble – if it seems over reduced or too thick, add a bit more apple juice or water to get the consistency you like. Adjust the flavour – adding a bit more mustard or honey as you like.
  6. Remove from the heat and serve over roast pork, chicken, seafood or game. If making ahead, let cool completely then freeze. Makes about 3/4 cup of sauce.

Tips, Suggestions & Information

  • Use cold sauce as a vinaigrette – thin with a bit of water and apple cider vinegar (to your taste). Serve on salad or steamed/roasted asparagus.
  • If roasting meat, scrape the drippings into the sauce for a fuller-body richness (not essential, but delicious!).
  • If pan-searing the meat, when it’s done, remove the meat to a plate and cover with foil to keep warm. Make the reduction in the meat pan and when ready, place the meat back in the pan, turn to coat and then plate, drizzling with remaining sauce.

Recipe and image copyright ElaineWilson.com, used with permission.