Sauce with Portageur

Sauce au Portageur
  1. Cook the shallots until soft in the butter.
  2. Add the Portageur and reduce by half
  3. Add the brown stock and reduce until nappe consistency.
  • 1 chopped shallot
  • 125 mL of Portageur
  • 125 mL brown stock
  • Butter
Chef : Vickie Langlois Of La Roulotte Gourmande J’aime Bellechasse


Sauce au Portageur

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