 |
Instructions |
 |
|
|
|
|
| |
1.
|
For the roux: Use equal parts butter and flour by volume. Melt the butter over medium -low heat, whisk in the flour and continue stirring until slightly browned, about 5 minutes.
|
|
| |
2.
|
In a large sauce pot, add oil and sauté garlic until brown. Add shallots, thyme and black pepper. Sauté until shallots brown, add Port, simmer until reduced by 1/3, then add veal demi glace and reduce by 1/3. Thicken with roux, adding a little at a time until desired thickness
|
|
| |
3.
|
Season with salt and strain.
|
|
| |
|
This recipe is provided courtesy of:
Your radio home for food, fun and friends.
|
|
| |
|
|
|
|
|
