* Remove the skin from the shallots, cut into the finest cubes and sauté with a crushed clove of garlic in one or two tablespoons of olive oil.
* Extinguish with the red wine and cook until there is almost no liquid left. Remove the garlic clove.
* Emulsify the olive oil, shallots, tomato juice and balsamic vinegar with a blender, then season vigorously with salt and freshly ground pepper.
Our tip: Use high quality red wine for an extra fine taste!
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