Roasted shallot and port wine reduction sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Shallots; peeled and halved | |
| Olive oil | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | cups | Port wine |
Directions
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.