1/2 cup brunoise shallots
1 teaspoon black pepper, crushed
1/2 cup white wine, recommend Pinot Grigio
12 ounces red wine vinegar
Tarragon stems, for reduction
1. In a small saucepan, mix shallots, black pepper, white wine, and red wine vinegar, and tarragon stems.
2. Reduce the mixture until most liquid is evaporated.
3. Transfer into a small pan and reserve in the refrigerator.