• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Port Sauce

  • Recipe Submitted by on

Category: Sauces

 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


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 &

5. If needed thicken with arrowroot slurry or thin with vegetable stock.

NOTES : Yields - 2 quarts

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