I don't know why but I think in my search reading it comes from holland!...I may be wrong.... because in my gut it feels like something from CA...<br /><br />edited to add I was asked to post my red wine sauce, here is the recipe I use but I don't always and onions or shallots (lol in my head I always here Gordon Ramsey saying it)<br /><br /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">4 tablespoons unsalted butter</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">1/4 cup finely chopped shallot</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">1 cup low sodium beef broth or 1 cup chicken broth</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">3/4 cup red wine</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">1 tablespoon balsamic vinegar</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">2 teaspoons Dijon mustard, preferably grainy</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">kosher salt & freshly ground black pepper</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">Directions:</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">1</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">2</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;">Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.</span><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><br style="outline: none; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;" /><span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; background-color: #e6e1c1;"><br /></span>