Definition: sauce vigneronne

Ingredients: 2 finely chopped shallots, 25 cl of red wine (not too tannic), 1 tablespoon of balsamic vinegar, 1 tablespoon of herbes de Provence or 1 seasoning cube, olive oil, freshly ground pepper. Preparation: sauté the shallots in olive oil, taking care not to let them brown. Add the herbs and wine and reduce; the sauce should thicken. Just before serving, add the balsamic vinegar and pepper. Recommended wine: a red from Anjou. This sauce goes well with fried eggs or duck aiguillettes. The balsamic vinegar makes it less acidic.