1/2 cup good quality red wine vinegar
1/2 teaspoon coarsely ground black pepper
1/4 cup chopped shallots
Salt to taste


Combine all of the ingredients in a nonreactive bowl. The sauce may be made 1 day covered, and refrigerated.
Crushed peppercorn is known in French as mignonette, and is a primary ingredient in this classic sauce for raw oysters. To crush the peppercorns, place them on a cutting board or any flat surface and gently but firmly press and scrape them with the bottom of a cast iron pan or heavy pot. This recipe is from "Jacques Pepin's Complete Techniques."
Mignonette Sauce
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