FODMAP Free Wild Huckleberry Reduction Sauce
Cuisine: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
This FODMAP Free huckleberry reduction sauce is delicious combination of sweet and savory. A perfect complement to Hickory Grilled Bison Steaks or any steak or chop.
  • 4 ounces veal demi-glace (see our recipe for FODMAP Free demi-glace) *
  • 1½ cup huckleberries, fresh (when in season) or frozen **
  • 1 teaspoon unsweetened cocoa
  • ½ tablespoon solid coconut oil ***
  • 2 cups port wine
  • 1 cup mirepoix (see our recipe for FODMAP Free mirepoix - use the one without fresh ginger)
  • ½ tablespoon extra virgin olive oil
  1. In a heavy, non-reactive sauce pan, prepare the mirepoix. See our recipe for FODMAP Free mirepoix - use the one without fresh ginger. This cooks for approximately 8 minutes on medium high heat.
  2. Add the port wine, 1 cup of the huckleberries and demi-glace allowing this to reduce by half.
  3. Strain through a sieve and return to a clean sauce pan.
  4. Prior to serving, bring sauce to simmer and add the chocolate, remaining ½ cup of huckleberries and solid coconut oil.
  5. Serve immediately - drizzle over grilled steaks or chops.
* You need to make your own veal demi-glace, the "ready made" is convenient and delicious, but it is not FODMAP free -- it is flavored with onions and thickened with wheat flour.

** If you can't find huckleberries, fresh blueberries are a good substitution.

** You need to keep the coconut oil at a lower temperature (below 72° F) to give it the same smooth consistency as butter. In its solid form, coconut oil can be used in a 1 to 1 ratio as a substitute for butter.

Recipe adapted from the three-course farm-to-table menu created by Executive Chef Shannon Shaffer of Design Cuisine in Arlington, VA for the 2013 Obama Inaugural Luncheon held at the historic National Statuary Hall at the US Capitol.
Recipe by Living FODMAP Free at