Recipe - Port Wine Sauce

1 teaspoon Olive oil
One fourth cup Minced shallots
1 tablespoon Minced garlic
Salt; to taste
Freshlyground black pepper;
to taste
1 teaspoon Sugar
1 cup Port wine
3 cup Beef or brown chicken stock

Heat the oil in a large saucepan over high heat. When the oil is hot add
the shallots and garlic. Season with salt and pepper. Saute for 1 minute.
Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir
in the stock and cook over high heat, for about 20 minutes. Remove from the
heat and serve hot. This recipe yields 1 1/3 cups of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse adapted from his NEW NEW
ORLEANS COOKING (c) 1993 William Morrow Publishing From the TV FOOD
NETWORK (Show # EM1B06 broadcast 04221998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04241998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.