Makes about a cup

INGREDIENTS

• 2 tablespoons (28 g) butter
• 1 tablespoon (15 ml)
• 1 large shallot, peeled and finely minced
• 2 tablespoons (12 g) flour
• 1/2 cup (120 ml) beef stock
• 1 cup (240 ml) port wine
• Salt to taste

INSTRUCTIONS

1. In a small saucepan over medium heat, melt 1 tablespoon of the butter with the olive oil.
2. Add the shallots and sauté until tender.
3. Add the flour and whisk to make a roux, cooking for about 2 to 3 minutes.
4. Whisk in the beef stock and port and let the sauce reduce by about half. (You can add a little extra port if the sauce gets too thick.)
5. Add salt to taste and whisk in the remaining butter at the end for extra silkiness.