This amazing condiment can enliven grilled, fried, steamed, and raw foods. It enhances and amplifies the shallots’ inherent qualities. Since the shallots are cooked with vinegar, the condiment keeps for a long time and is a great homemade preparation to brighten all sorts of dishes, such as fried oysters.
- 1 1/4 Pound shallots, finely chopped
- 1 Cup port
- 1 Cup red wine vinegar
- Salt and pepper, to taste
Combine the shallots, port, vinegar, salt, and pepper in a medium saucepan. Simmer, stirring occasionally, until the liquid is evaporated, about 45 minutes. Let cool, then transfer to a covered container. The shallots will keep, refrigerated, for about 2 weeks.