Active time: 10 min Start to finish: 50 min

　　

Ingredients

Makes about 1 cup

　　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

　　

Step 1

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.

　　

Step 2

Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids. Keep sauce warm, covered.

　　Cooks' note:

　　• Sauce may be made 2 days ahead, cooled completely, uncovered, and then chilled, covered.