Port Wine Reduction
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 2 bay leaves
- 3 cups port wine
Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.
SourceThe Martha Stewart Show, December Winter 2008