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Put the wine, wine vinegar and shallot in a saucepan.
Reduce the liquid by ⅔ (about 40 ml).
Remove the saucepan from the heat.
Add one cube of butter at a time to the saucepan, melting them slowly, whipping with a whisk.
Gradually heat the pan slightly and add new cubes of butter, always whipping.
The important thing is that the sauce takes a very low heat otherwise it will collapse.
Taste gradually to get the right balance between sour and sweet.
Salt to taste.