Combine port, vinegar, honey, thyme and shallot in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 5 minutes.Advertisement
Remove from the heat and whisk in mustard, oil, salt and pepper. Serve warm or at room temperature.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Ingredient Note: Port is a fortified wine that provides an immediate depth of flavor. Tawny port and ruby port are both economical choices. Vintage port is more expensive and is usually reserved for sipping after a meal.