Port sauce

1 Servings

Ingredients

QuantityIngredient
2quartsLamb or veal demi glace; (no roux)
As needed olive oil
2cupsShallots; brunoise
½cupFresh garlic; sliced thin
1Bouquet garni
1quartPort wine

Directions

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