This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, December 2005
- 1 shallot, finely chopped
- 1 1/2 teaspoons coarsely ground pepper
- 1/2 cup sherry vinegar
- 1/2 cup champagne vinegar or white wine vinegar
Stir together shallot, pepper, and vinegars. Let stand 20 minutes before serving.