This sauce also works wonderfully with grilled or sautéed loin of lamb. I’ll admit that the color is a little unusual—it’s pink! But the contrasting sweetness of the port, heat of the mustard, and richness of the cream makes for a flavor that will keep you dipping your spoon in for more.
Heat the port in a small saucepan over high heat 1 to 2 minutes to burn off the alcohol. Reduce the cream in a second saucepan over medium-high heat to ½cup. Add the port and mustards to the reduced cream and whisk until well blended. Season to taste with salt and pepper.