Port wine sauce

Yield: 1 servings

Measure Ingredient
1.00 teaspoon olive oil
¼ cup minced shallots
1.00 tablespoon minced garlic
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1.00 teaspoon sugar
1.00 cup port wine
3.00 cup beef or brown chicken stock

Heat the oil in a large saucepan over high heat. When the oil is hot add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir in the stock and cook over high heat, for about 20 minutes. Remove from the heat and serve hot. This recipe yields 1⅓ cups of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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