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Port Wine Sauce

  • Yield: 1 1/3 cups


  • 1 teaspoon olive oil
  • 1/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 4 turns freshly ground black pepper
  • 2 teaspoons sugar
  • 1 cup port wine
  • 3 cups Brown Chicken Stock


  • Heat oil in a large saucepan over high heat. Add shallots, garlic, salt, and pepper and saute for 1 minute. Stir in sugar and port, bring to a boil, and cook for 3 minutes. Stir in stock and cook over high heat, for about 20 minutes, until reduced and thick enough to coat the back of a spoon. Remove from heat.
  • Sauce can be used immediately or covered and refrigerated for up to three days. Reheat before serving.