Gorgonzola Port Demi

(makes approx 12 oz.) 

  • 1 tbsp.  Olive Oil
  • 2 tbsp.  Diced Shallots
  • 1-2 cups  Port Wine
  • 8 oz.  Bonewerks Culinarte Demi Glace de Veau Classic or Demi Glace de Veau Elite
  • 1 tbsp.  Chopped Fresh Rosemary
  • 1/4 cup  Crumbled Gorgonzola Cheese
  • Salt and Pepper, to Taste
SAUTE shallots in olive oil in a saucepan.
DEGLAZE pan with port wine; reduce to a syrup-like consistency.
STIR in Bonewerks Culinarte Demi Glace de Veau Classic and rosemary; bring to a boil. Remove from heat and stir in Gorgonzola cheese. Season to taste with salt and pepper.