Ingredients
- 1 large shallot
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1 tablespoon water
Make it step by step
- Combine all ingredients into a non-reactive dish.
- Cover with plastic wrap and refrigerate for at least an hour.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.