Thyme & Port Wine Sauce

Step 1

Makes enough for 4 to 6 Servings

Step 2

In a saucepan, heat the olive oil and the butter and add the shallots

Step 3

Cook until golden brown.  Add the thyme when fragrant, add the balsamic vinegar and add the port wine and the stock, let cook for 15 minutes on medium to low heat

Step 4

Add salt and pepper and the cornstarch mixture.  The sauce should be thick enough to coat the back of a spoon.  If not, add a touch more of cornstarch diluted in water.