By Joyce Goldstein
This is a nice sauce to have in your repertoire. We serve it on grilled lamb chops and loin. It is a combination of French and Portuguese recipes. The sauce may be refrigerated 2 days or frozen up to a month.
Boil the port in a saucepan over high heat until reduced to 1 cup.
Meanwhile, heat the butter in a medium sauté pan over medium heat. Add the shallots and cook until tender, 7 to minutes. Add the port, tarragon, and stock and cook until reduced to 2