Food & Cooking Recipes Quick & Easy Recipes Shallot Mignonette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 5 mins Total Time: 5 mins Yield: Makes 3/4 cup Use this make-ahead sauce to dress the tomatoes in our Bacon-Lobster-Tomato Sandwiches. Ingredients ½ cup finely chopped shallots (from 3) ¼ cup red-wine vinegar 1 teaspoon kosher salt 2 teaspoons sugar Directions Stir together all ingredients; let stand at least 15 minutes before serving. Mignonette can be refrigerated, covered, up to 3 days. Rate it Print