Pickled Shallots

-Light brown sugar - 2 cups

-Sherry Vinegar - 1 cup

-White wine vinegar - 4 cup

-Kitchen White Wine - 3 cups

-Mustard Seed - 4 TBSP

-Black Peppercorn - 2 Tbsp

-Shallots Shaved - 2 lbs

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-In a saute pan, toast the mustard seeds and peppercorns over medium high heat until fragrant.

-In a medium size pot combine the toasted mustard seed, toasted peppercorn, sugar, vinegars and white wine.

-Bring to a boil and then lower to a simmer

-Simmer for 5 minutes to allow the flavors to blend

-Pour the hot mixture over the shaved shallots

-Allow to cool at room temperature.

-Label, refrigerate, reserve for service

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Shallots should be thinly shaved on the mandolin

Ensure shallots are rings and not shredded