MAKES ABOUT ⅔ CUP
There are a million different versions of mignonette out there, but I prefer some things to remain just the way I remember having them for the first time. This is one of those recipes. Perfect with oysters on the half shell; you need only a very small amount with your oyster.
INGREDIENTS
½ cup red wine vinegar
2 shallots, finely minced (¼ cup)
½ teaspoon sugar
¼ teaspoon kosher salt
Freshly ground black pepper
In a small bowl, thoroughly combine the vinegar, shallots, sugar, and salt and season with pepper. Transfer to a glass jar with a tight-fitting lid and refrigerate until completely chilled before serving. Can be stored in the refrigerator for up to 1 week.