Port Wine Reduction

Fried Oysters
Makes about 1/2 cup

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.


  • ½ cup chopped onions

  • ½ 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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