Port sauce

Porto sauce . Sauce that is made by reducing port wine and adding to a demi-glace, from ham to port. It is a dish highly requested by customers in the restaurant. It is also used in egg dishes, game birds, etc.

Porto, referring to a type of food , is a Portuguese piri-piri chili sauce made from chili, ginger , lemon and garlic . Porto’s range of products includes the Bondi Burger.


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  • 1 Origins
  • 2 History and Food
  • 3 Port sauce recipe
    • 1 Ingredients
    • 2 Preparation
      • 2.1 Note:
    • 4 Recipe for (Fish and meat pasta)
      • 1 Ingredients
      • 2 Elaboration
    • 5 Benefits of Sauces
    • 6 (AEDN)
    • 7 Sources
    • 8 External Link


Porto.jpeg winery

The wine of Oporto is produced in the vineyards of the wine region of the Alto Douro in Portugal. But the version about the origin of the port wine as it is known today, they say that it originates from the year 1678 , when Liverpool merchants adopted a technique used in a monastery in Lamego (Portugal) to modify the wine.

This technique consists of adding brandy to the wine during fermentation , thus interrupting the fermentation process. The result is a wine with a higher alcohol content and a sweeter flavor, due to the remaining sugar that did not finish fermenting. So it is a wine by accident.

History and Food

Porto’s product range includes the Bondi Burger , a double chicken burger steak with chili sauce, named Bondi Beach , Porto’s original location. The burger comes in a non-chili variant called Norm Burger , along with the Otropo Burger, which includes pineapple and bacon.

The Otropo Burger takes its name from the word “tropical”, and is also “Oporto” written backwards.

  • Several traditional Portuguese culinary dishes originated in the city of Porto.

During the preparation for the conquest of Ceuta in 1415 , the citizens of Porto gave the expeditionaries all the meat available in the town, keeping only their guts. Since then, the people of Puerto Rico have been nicknamed “tripeiros”, and that is why the traditional dish par excellence of the city is the “tripas à moda do Porto” (tripe a la portuense), obligatory in the best restaurants.

Port sauce recipe

Port sauce.jpeg


  • 50 gr. Butter
  • 1 tablespoon flour (rasa)
  • 1/4 l. poultry broth
  • 1 glass of port wine


  • Beat the flour with the warm broth and microwave for: 2 minutes at 780 W.
  • Whisk and microwave again for: 1 minute at 780 W.
  • Remove, add the butter and the Port and mix well.


  • This sauce is suitable for boiled or poached eggs, and also for boiled or roasted meats.

Recipe for (Fish and meat pasta)

sauce in meat and fish.jpeg


  • 1 tablespoon of margarine.
  • 1 tablespoon of meat juice.
  • 3 tablespoons of cream.
  • 1 glass of port.
  • 1/2 small can of foie gras.
  • 1 teaspoon of mustard .
  • 1/2 onion


  • Put the margarine, the foie gras and the crushed half onion in the frying pan over a high heat for 3 or 4 minutes.
  • Add the meat juice, the Port and the mustard . We stir for about 8 minutes.
  • Finally we add the cream and stir again.
  • It is served hot.

Sauces Benefits

The Spanish Association of Dietitians and Nutritionists (AEDN) and four of the leading brands of sauces in Spain have created the ‘Ponte salsa’ platform and have launched a study where they aim to educate consumers about the benefits of these in the context of food varied, balanced and healthy.

He is from the AEDN, which endorses the campaign to publicize the benefits of sauces, he wants to demystify some issues related to food, such as that sauces make you fat. According to the members of the Association, “this perception of the population is not correct, since no food fattens on its own, fattening poorly balanced diets”.

Thus, sauces can be part of a healthy diet as long as we use them properly and within the framework of a varied and complete diet. There are many types of sauces, including low-fat and lower-calorie varieties, even finding some that provide only 3% of the calories we need per day per serving.


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