Post #1893607

Finely dice a shallot or torpedo onion. Add butter and shallot to saucepan along with a hefty pinch of salt. On a low burner swirl constantly as the butter melts. Once the shallots are fully softened raise the heat and continue to swirl. Once it starts to bubble vigorously add white vinegar. It should flash to steam immediately. Turn off the heat and give it a solid grind of black pepper. Swirl in the pepper and pour over washed and well dried young lettuce leaves. Toss and serve!