port reduction

• • 2 cups ruby port wine

  • 1 cup dark chicken demi glace

  • Salt

  • Pepper

demi (espangol base) for 2 cups:

• • 2 T butter / flour in 1 qt saucepan to make a brown roux

  • add 2 C hot brown stock

  • in a separate pan, wilt 1/4 C onion with 1/8 c each carrot + celery in some bacon fat

  • add it to sauce with 1 - 2 T tomato puree, and bouquet garni of 1/2 bay leaf w 2 sprigs ea of parsley + thyme

  • cook covered for 45 mins

  • uncover

  • add equal amount of brown or chicken stock and reduce by half and correct seasoning

• • Put saucepan on medium and add the port wine.

  • Reduce to 1/3 and add the dark chicken demi and simmer.

  • Taste and check the seasoning.