White Bordelaise Sauce

1. 1

   Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then reduce heat to moderate and cook onion and garlic, stirring, until onion is softened, about 2 minutes.

2. 2

   Add Port, white wine, and bay leaf and boil until liquid is reduced to about 2 tablespoons, about 8 minutes.

3. 3

   Add chicken stock and boil until liquid is reduced to about 1 cup, about 18 minutes.

4. 4

   Add demiglace and boil, stirring occasionally, until liquid is reduced to about 1 cup again, about 10 minutes.

5. 5

   Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids.

6. 6

   Keep sauce warm, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.