Sauce Port de Vin (Espagnole, Demi-Glace, Sherry or Ruby Port, Thyme)

This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace.

2 cups demi-glace (500 mL)
4 oz (½ cup) sherry or ruby port (125 mL)
1 Tbsp. butter, cold to finish (15 g)
sea salt
black pepper, freshly ground
fresh thyme, minced

Bring demi-glace to a boil, then add the sherry, reduce the heat to low and simmer for 5-10 minutes, or until desired consistency.

Strain using a fine mesh seive. Swirl in the butter, stir until melted. Season with salt and pepper. Garnish with thyme and serve right away.

Makes about 2 cups.