Leo Bueno > wrote in
:

>
> For the less well-versed in these subjects, please explain the PX
> sauce-making process in a bit more detail, for example, are you
> deglazing?
>
> Have you used a stainless-steel pan?
>
> Also, do you add any other ingredients or stock or is it just 100% PX.
>
> Thanks.

Leo,

No, I do not deglaze when doing this PX sauce, but I think you could do. No
stock either. I just pour a glass of PX in a teflon coated saucepan and
raise the heat slowly (very slowly). Let it reduce a bit and consider than
when it cools down it will thicken. If you overcook it will even
cristalize. Depending on the amount of PX, the size of the saucepan and the
temperature, you can get it in 1 minute (for a very small amount of wine in
a rather large saucepan) or 5-10 minutes for 125ml (1/6th of a 0,75 bottle)
in a medium saucepan.

I am sorry I am not being of great help, I guess the better you can do is
try and see. Just do not let it boil and you are quite safe.

Best,

S.