In a glossy sauce that tastes deeply of wine and beef.
. Each comes with its own set of advantages and disadvantages, and some methods are more appropriate than others depending on the situation.
Of those two common household starches, flour is the guiltier party in terms of adding a distinct starchy taste. Cornstarch is cleaner, but when leaned on too heavily, it can lead to sauces that have a viscosity that's slightly slimy or even jelly-like, not thick in that lip-sticking kind of way. I knew I might use one of these thickeners in my sauce, but I also knew that if I relied on them alone, they wouldn't deliver the results I wanted.
Reduced port heightens the sauce's wine-y flavor, adds viscosity, and rounds out the braising liquid's sharp wine-acid edges with its sweetness.
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