Side Pannel
Port Sauce
Ingredients List
- 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
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
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
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