Red Wine Vinaigrette

Ingredients

1 or 2 eschallots (depending on size), very finely diced.
120ml red wine vinegar.
Extra dash red wine vinegar.
Dash olive oil.
½ bay leaf.
Small sprig thyme.
2 – 3 parsley leaves.

Method

Combine red wine vinegar and herbs and, over low heat, reduce by half.
Let cool.
Combine with eschallots, dash fresh vinegar, dash of olive oil.
Season and whisk well.
Rest for an hour or two before serving.