Recipe: Roasted Shallot And Port Wine Reduction Sauce

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Categories: Essnce10

Yield: 1 servings

     15    Shallots; peeled and halved
           Olive oil
           Salt; to taste
           Freshly-ground black pepper;
           -- to taste
      3 c  Port wine

Heat oven to 450 degrees. Toss the shallots with the olive oil and seasonings. Place in a large saute pan and roast for about 20 minutes. Stir occasionally. The shallots should have a nice brown color to them. Cover the shallots with the port wine and reduce by half. This recipe yields about ?? cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-10-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

The real God: don't settle for substitutes

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