Port Wine Demi-Glaze
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|Total Fat ||0.5g|
|Saturated Fat ||0g|
|Dietary Fiber ||0.5g|
Makes 1/2 to 2/3 cup (6 servings)
1 cup ruby port
1/2 cup raisins
2 shallots, roughly chopped
2 cups veal stock
1. In small saucepan, combine port, raisins and shallots. Cook over medium-high heat until syrupy and reduced by half.
2. Add veal stock and continue simmering until reduced to 2/3 to 1/2 cup. Strain, cool and refrigerate. Serve over Meatloaf.
Recipe courtesy of Stephanie's on Newbury.