Ingredients

  • 1 teaspoon olive oil
  • 1 sprig of fresh rosemary
  • 1/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 4 turns freshly ground black pepper
  • 2 teaspoons sugar
  • 1 cup port wine
  • 3 cups brown chicken stock

 

Directions

Heat oil in a large saucepan over high heat.

Add shallots, garlic, salt and pepper. Sauté for 1 minute. Stir in sugar and port, bring to a boil, bring to a boil and cook for 3 minutes. Stir in stock, rosemary and cook over high heat, for about 20 minutes, until reduced and thick enough to coat the back of a spoon. Remove from heat.

Sauce can be used immediately or covered and refrigerated for up to three days. Reheat before serving.

 

Spice up your next meal with our special sauce!

Contact Megan Eckroat  for more information

814.868.9583