Remove the peel from the shallots and chop them finely. Sauté in a small saucepan with a little butter until soft, deglaze with vinegar and wine and reduce to 1/3.
Add salt and sugar. Pour in 1 tbsp. of butter and stir into the remaining liquid with a whisk over low heat. Gradually add the butter in pieces, but always wait until the last piece is absorbed.
Season with white pepper and bring to the table on the spot.
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