White Bordelaise Sauce

• 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

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.
2. Add Port, white wine, and bay leaf and boil until liquid is reduced to about 2 tablespoons, about 8 minutes.
3. Add chicken stock and boil until liquid is reduced to about 1 cup, about 18 minutes.
4. Add demiglace and boil, stirring occasionally, until liquid is reduced to about 1 cup again, about 10 minutes.
5. Pour sauce through a fine sieve into another saucepan, pressing on and discarding solids.
6. Keep sauce warm, covered.

olive oil, onion, garlic, white port, white wine, bay leaf, chicken stock, veal demiglace

Taken from www.epicurious.com/recipes/food/views/white-bordelaise-sauce-105630 (may not work)