Sauce au Porto (Port Wine Sauce)

Ingredients

• 1 and a half décilitres Port wine
• 1 spoonful shallots
• 1 sprig thyme
• juice of 2 oranges
• juice of half a lemon
• 1 teaspoonful grated orange zest
• 1 pinch salt
• a point of Cayenne
• 5 décilitres good thickened veal gravy

Instructions

1. Reduce the Port wine by half with the chopped shallots and the sprig of thyme.
2. Add the orange juice, the lemon juice, the grated orange zest, the salt and a point of Cayenne.
3. Pass this reduction through muslin.
4. Add it to the thickened veal gravy.