As usual no measurements since I just flow as I go. This goes really well on beef tenderloins. I grilled mine outside so there was no chance to use pan drippings which enhances any buerre rouge sauce.
Mince garlic very tiny. (I chose garlic over the traditional shallots because a co-worker gifted me with some of his private stash). Saute in butter over a low heat so as not to burn the garlic but to release the flavor. When the garlic softens add herbs (I choose Penzey's Mural of Flavor) like tarragon to the butter garlic mixture. Slowly add in a decent (something you'd drink not supermarket cheap stuff) port and whisk. The port should be the bulk of the liquid. You will ask need to add a dash or two of Worcestershire sauce for a bit of salty pop. Keeping the emulsion is a bit hard but low heat seems to be the best thing you can do.
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