Port Wine Gorgonzola Demi Glace

(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.