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

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