Active time: 10 min Start to finish: 50 min
Recipe information
Yield
Makes about 1 cup
Ingredients
1
tablespoon olive oil
1
small onion, thinly sliced
4
garlic cloves, peeled
1
/2 cup white Port
1
cup dry white wine
1
/2 bay leaf (not California)
2
cups chicken stock
1
cup veal demiglace or stock
Need to make a substitution?
Preparation
Step 1
Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then reduce heat to moderate and cook onion and garlic, stirring, until onion is softened, about 2 minutes. Add Port, white wine, and bay leaf and boil until liquid is reduced to about 2 tablespoons, about 8 minutes. Add chicken stock and boil until liquid is reduced to about 1 cup, about 18 minutes. Add demiglace and boil, stirring occasionally, until liquid is reduced to about 1 cup again, about 10 minutes.
Step 2
Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids. Keep sauce warm, covered.