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Prepare all ingredients.
Place lumps of sugar and wine vinegar in a saucepan.
Bring to a boil...
...and continue cooking until you obtain a blended caramel. This caramel is named "gastrique".
You will just need to finish the sauce by adding gradually a sauce stock of your choice (veal, duck...) to the gastrique.
...and battre in butter. This preparation is used in the well-known recipe of "canard à l'Orange".