1 cup of white wine
6 tbsp of Balsamic vinegar
3 shallots finely chopped
2 tsp sugar
50g chopped herbs (tarragon, basil, lemon thyme, chives)
1/2 cup olive oil
In a sauce span, combine the wine and chopped shallots and reduce by half or until shallots are translucent . Let the mixture cool. Dissolve the sugar in the balsamic vinegar and add to wine and shallot reduction. Stir in olive oil and herbs.
Recipe provided by Hendrick Joubert