Port, Shallot, and Tarragon Sauce

Preparation info

  • Difficulty


  • Makes 2 cups , enough for


    servings of lamb

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

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.


  • 3 cups port, preferably Ficklin or Quady
  • ¼ cup unsalted butter
  • ½ cup finely chopped shallots
  • ¼ cup finely chopped fresh tarragon
  • cups Lamb Stock (recipe follows)
  • Salt and freshly ground pepper to taste


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 cups. Season with salt and pepper.