Velvety Beurre Rouge

Ingredients

• 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
• 2 tablespoons (30 g) unsalted butter, cold and cubed
• 1 tablespoon (15 g) shallots, finely chopped
• 1 teaspoon (5 ml) red wine vinegar
• Salt, to taste
• Freshly ground black pepper, to taste