- 2 tablespoon shallot, chopped
- 1 tablespoon salted butter, melted
- 1 1/2 teaspoon dijon mustard
- 1 teaspoon flour
- 1 1/2 cups tawny port
- 1/2 cup chicken broth
- 1/4 teaspoon red wine vinegar
- salt and pepper to taste
Saute shallots in 1 teaspoon butter in a saucepan over med-high heat until beggining to brown, 1-2 minutes.
Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
Add port and broth to the shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard the shallots; return liquid to the pan and bring to a simmer over med heat. Whisk butter-flour mixture into sauce and simmer until thickend, 1 minute.
Finish with the vinegar, salt and pepper