Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Lamb or veal demi glace; (no roux) |
| As needed olive oil | |
| 2 cups | Shallots; brunoise |
| ½ cup | Fresh garlic; sliced thin |
| 1 | Bouquet garni |
| 1 quart | Port wine |
1. Sweat shallots, garlic, and bouquet garni in olive oil.
2. add wine and reduce to a syrup consistency.
3. add demi-glace and skim the surface as needed.
4. strain through a fine mesh strainer, adjust seasonings with salt & pepper.
5. If needed thicken with arrowroot slurry or thin with vegetable stock.
NOTES : Yields - 2 quarts
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 559 by CuisineArt <CuisineArt@...> on Jan 19, 1998