Mignonette

• 1 large shallot, finely minced
• 1 cup (240 ml) Katz sparkling wine vinegar or a delicious Champagne vin

In a bowl, stir together the shallot, vinegar, and black pepper. Pop in the refrigerator and let the shallot macerate for at least 30 minutes before serving; serve within 1 day of making.