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Port Wine Sauce

  • Yield: 1 3/4 cups


  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 cup chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped garlic
  • 1/4 cup port wine
  • 1 cup Chicken Broth


  • Heat the butter in a skillet over medium heat and sautÈ the onions with the salt and cayenne, stirring often, for 4 to 5 minutes, or until soft. Add the tomatoes, parsley, and garlic and sautÈ, stirring often, for 4 to 5 minutes, or until tomatoes are soft. Add the broth and simmer, stirring occasionally, for 6 to 7 minutes.
  • Remove from the heat.
  • Let rest for about 5 minutes before serving. The sauce will keep, covered, in the refrigerator for up to 1 week.