Whisk the egg yolks and spices with the red wine, port and Dijon mustard over steam until very foamy.You may simmer the butter for the binding a little earlier over gentle heat until the whey settles and light brown greaves have formed at the bottom of the pot. The butter should have about the same temperature as the egg yolk mixture when it is stirred in.At the end, refine the sauce with whipped cream. If the sauce seems too flat, it lacks a bit of acidity, so add a few squirts of lemon juice.
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