Port/Zinfandel Reduction

Pigasso

While shopping in Central Market (Houston) a couple of weeks ago, I found a product that produced a marvelous gravy. More info can be found at www.morethangourmet.com[p]My favorite is the Demi Glace Gold made with Veal & Beef Stock recipe used in the Peppered Marsala, Medeira or Port Sauce. It was a wonderfil with the tenderloin - although I prefer not to strain the "bits" as the recipe suggests.[p]Usual disclaimer, ... not affiliated, endorsed by, blah blah!

Seattle Todd

Pigasso,[p]Love that stuff! Someday I'll spend the day and a half to whip up some homemade demi but this stuff is pretty good with about 16 hours less effort. [p]Todd