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.

  • Yield: Makes about 1/2 cup
Port Wine Reduction

Source: The Martha Stewart Show, December Winter 2008


  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 2 bay leaves
  • 3 cups port wine


  1. 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.


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