Recipe
Sage Reduction Sauce
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
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