Reduction

• 50 g vegetable oil
• 500 g shallot, sliced
• 3 g

In a medium-sized pot, heat the vegetable oil and sweat the shallots with the peppercorns and a little salt until they’re soft but have no colour. Add the white wine and reduce by two thirds.

Add the vinegar and reduce by two thirds.

Remove from the heat and add the tarragon, then cover the pot with clingfilm and allow the reduction to steep for 15 minutes before straining.