Last night, we had our annual family lobster feast. While much of my family still goes for the butter-lemon sauce, I have taken to the sharper taste of mignonette. This year, we played around with the ingredients a bit and I really liked the outcome.
Lemon Mignonette
1 large shallot (or 2 small ones), finely chopped or minced
1/2 cup of red wine vinegar
juice from 1 lemon
splash of balsamic vinegar
pinch of black pepper
Mix the ingredients together and let it rest for 20 minutes before serving so the shallots have a chance to sweeten the vinegar.
