1/2 large shallot
1 tbsp champagne vinegar
1 tbsp red wine vinegar
Juice of 1/2 a lemon
pinch of salt
1/4 tsp fresh ground black pepper


• Cut shallot into large chunks and place in food processor with lemon juice. Puree 

• In small bowl combine shallot/lemon puree with vinegars, salt, and pepper

*Personally I love the puree'd shallot for this mignonette, but if you dont want to puree, you can also finely dice the shallot

​