1 1⁄2 Cup (24 tbs), cut into small pieces, each about 1 tablespoon (3 Sticks)
Freshly ground pepper
Combine the vinegar, wine and shallots in a small saucepan.
Cook over medium heat until all the ingredients have boiled down to about 1 1/2 tablespoons.
Remove from the heat and immediately beat in about 2 tablespoons of the butter until it begins to look creamy.
Return the saucepan to the lowest heat possible, preferably over an asbestos plate.
Beat in 2 more tablespoons of the butter until the sauce is creamy and the butter is almost assimilated.
Repeat until all the butter has been used up.
Remove from heat and beat in salt and pepper.
Rinse a serving bowl with warm water and dry; it should be barely warm.
Spoon the sauce into it and serve.