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    Garlic Wine Sauce


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    3 tablespoons minced shallots
    3 tablespoons minced garlic
    1/2 teaspoon salt
    4 turns fresh ground black pepper
    1 1/2 cups veal stock or brown chicken stock
    1/2 cup dry red wine
    2 tablespoons unsalted butter, room temperature

    Recipe



    Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Yield: 3/4 cup

 

 

 

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