Recipe(tried): Olive Garden Portofino Sauce Directions

I cut the recipe for the Portofino Sauce in half because I couldn't see needing a 1/2 gallon. Also, I believe the Seafood part of the recipe is for only 1 serving. In other words, the Portofino Sauce is made up and 3 oz used at a time per serving.

PORTOFINO SAUCE:

Start by getting your ingredients ready. Dice the onion.

Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil I used was equal the amount of roux required by the recipe. For instance, the original recipe calls for 4 oz of roux. So 8 tbsp oil and 8 tbsp white flour. Set aside.

Make shrimp stock. If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover. After boiling disgard heads and shells and use the remaining shrimp stock in the amount required by the recipe.

Now get started.
Melt Butter on medium heat. Add diced onion and garlic puree cover but stir occasionally.

After diced onions are sauteed add white wine and uncover. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.

Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.

Now add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn on medium/low, cover stirring occasionally for 5 minutes. After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood. Hope this Helps Someone!