1 Tbsp Olive Cart Organic Olive Oil
1 Shallot, minced
1 Cup Port Wine
2 1/2 Tbsp Beef Stock
1/2 Cup Olive Cart Chocolate Jalapeno Balsamic Vinegar
Saute the shallot in the olive oil until just translucent. Add the port wine and reduce by half. Add the beef stock and Chocolate Jalapeno Balsamic Vinegar and reduce by 1/4.
