Port Wine, Fig and Bleu Cheese Sauce (#1900)
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- 1 Tbsp Olive Oil
- 1 1/2 tablespoons Unsalted Butter
- 1 small Onions very thinly sliced
- 1 small Carrots very thinly sliced
- 2 cloves Garlic crushed
- 2 Thyme Sprigs fresh
- 2 Figs fresh, coarsely chopped, or 2 dried figs, reconstituted and coarsely chopped
- 1 Orange Zest of one-half orange, finely grated
- 1 Oranges juiced (use juice only)
- 1 cup Ruby Port or other red wine
- 2 cups Beef Stock low sodium
- 1/2 tsp Sea Salt or kosher salt (or to taste)
- 1/8 tsp Black Pepper freshly ground
- 4 oz Blue Cheese crumbled
- Heat the olive oil and butter in a medium saucepan. Add the onion, carrot, garlic, thyme sprigs, salt and pepper and cook until the vegetables are soft and starting to caramelize, about 20 to 25 minutes.
- Add the chopped figs and continue to cook for 2 minutes.
- Add the orange zest, juice, wine and stock; bring to a boil. Reduce heat and simmer until reduced by half, about 30 to 40 minutes.
- Add the bleu cheese crumbles; stir until melted. Remove from heat and carefully remove woody thyme sprigs.
- For a thinner sauce: Pour sauce into a sieve set over a bowl and push sauce through, pressing on solids to extract as much as possible. This thickens the sauce minimally.
- For a thicker sauce: Process in saucepan with an immersion blender or pour slightly-cooled sauce into a food processor or blender and process/blend until smooth. Pour through a sieve, if desired.
- Adjust seasonings.
- Gently reheat before serving.