(makes approx 12 oz.)

1 tbsp. olive oil
2 tbsp. diced shallots
1-2 cups port wine
8 oz. Glace de Veau Roasted Veal Stock Reduction
1 tbsp. chopped fresh rosemary
1/4 cup crumbled Gorgonzola cheese
Salt and pepper, to taste

SAUTE shallots in olive oil in a saucepan.

DEGLAZE pan with port wine; reduce to a syrup-like consistency.

STIR in Glace de Veau Roasted Veal Stock Reduction and rosemary; bring to a boil. Remove from heat and stir in Gorgonzola cheese. Season to taste with salt and pepper.