Ingredients:

  • 1/4 cup finely minced shallots
  • 1/4 cup champagne vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole black peppercorns
  • 1/4 teaspoon sugar
  • 1 pinch fine sea salt

Instructions:

  1. Using a very sharp chef's knife, mince the shallots into a fine brunoise, aiming for pieces the size of a grain of rice.
  2. Place whole black peppercorns in a mortar and pestle or under a heavy skillet and crack them until they are in large, jagged pieces (mignonette grind).
  3. In a small glass or ceramic bowl, combine the minced shallots, champagne vinegar, red wine vinegar, cracked peppercorns, sugar, and sea salt.
  4. Stir gently and allow the mixture to macerate at room temperature for 15 minutes to soften the shallots and infuse the vinegar.