Port sauce

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

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