Astray Recipes: Roasted shallot & port wine reduction sauce

Roasted shallot & port wine reduction sauce

Yield: 1 servings

Measure	Ingredient
15.00 \N	shallots; peeled and halved
1 \N	olive oil
1 \N	salt; to taste
1 \N	freshly-ground black pepper; to taste
3.00 cup	port wine

Heat oven to 450 degrees. Toss the shallots with the olive oil and seasonings. Place in a large saute pan and roast for about 20 minutes. Stir occasionally. The shallots should have a nice brown color to them. Cover the shallots with the port wine and reduce by half. This recipe yields about ?? cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their Web-Site -

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

02-10-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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