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Sage Reduction Sauce

  • Yield: 2 cups


  • 3 tablespoons chopped fresh sage
  • 3 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 4 turns freshly ground black pepper
  • 1 cup port wine
  • 3 cups Brown Chicken Stock or
  • Basic Chicken Stock
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  • Combine the sage, shallots, garlic, salt, pepper, and port in a nonreactive saucepan over high heat. Bring to a boil, lower the heat, and simmer for 5 minutes.
  • Add the stock, bring to a boil, and cook for 15 minutes.
  • Meanwhile, combine the cornstarch with the water. Stir the mixture into the sauce, simmer for 2 minutes, and remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.