Heat the oil in a large saucepan over high heat. When the oil is hot add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir in the stock and cook over high heat, for about 20 minutes. Remove from the heat and serve hot. This recipe yields 1 1/3 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 24.4mg||1 %|
|Potassium 726mg||19 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 36.9g|
|Protein 2.7g||4 %|
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Calories per serving: 412
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