- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, peeled
- 1/2 cup white Port
- 1 cup dry white wine
- 1/2 bay leaf (not California)
- 2 cups chicken stock
- 1 cup veal demiglace or stock
- Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then reduce heat to moderate and cook onion and garlic, stirring, until onion is softened, about 2 minutes. Add Port, white wine, and bay leaf and boil until liquid is reduced to about 2 tablespoons, about 8 minutes. Add chicken stock and boil until liquid is reduced to about 1 cup, about 18 minutes. Add demiglace and boil, stirring occasionally, until liquid is reduced to about 1 cup again, about 10 minutes.
- Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids. Keep sauce warm, covered.