Port Sauce

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

Sweat shallots, garlic, and bouquet garni in olive oil.

add wine and reduce to a syrup consistency.

add demi-glace and skim the surface as needed.

strain through a fine mesh strainer, adjust seasonings with salt & pepper.

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

NOTES : Yields - 2 quarts

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