Name: Port Sauce
Ingredients: 2 qt Lamb or veal demi glace; (no roux); As needed olive oil; 2 c Shallots; brunoise; 1/2 c Fresh garlic; sliced thin; 1 Bouquet garni; 1 qt Port wine

CATEGORY	CUISINE	TAG	YIELD
Meats		Sauces	1	Servings

INGREDIENTS

2	qt	Lamb or veal demi glace; (no roux)
		As needed olive oil
2	c	Shallots; brunoise
1/2	c	Fresh garlic; sliced thin
1		Bouquet garni
1	qt	Port wine

INSTRUCTIONS

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@aol.com> on Jan 19, 1998

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