Sauce Mignonette
- 1 cup Vinegar Red Wine, Dessaux
- 1 tbl peppercorns white—crushed
- 1 tbl peppercorns black—crushed
- 4 each shallots—chopped fine
Combine all these and set aside a day to combine flavors.
Suggested Wine: No wine goes with this, First Champagne, then this sauce.
Notes: This is the second most simple and good dressing for fresh oysters, the first being a squeeze of fresh lemon. I made this for years, as I was the "shellfish bar" at any party, due to my ability to shuck oysters and open clams. I always used the Lyon wine vinegar from Dessaux. They also make a cornichon (tiny sour dill pickle) that is the best in the world with pate. While expensive, it is worth every penny.
Mignonette pepper is white pepper, but I find the flavor of a blend of white and black is more aromatic. Chacon a son gout.
Steve's #19 Recipes
Tossed Salads
Vegetable Salads
- Tomatoes with Sweet Onions and Basil
- Asparagus with Sesame Oil and Shallots
- Spinach and Mushrooms with Warm Bacon Dressing
Fruit Salads
- Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
- Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.
Protein Salads
- Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
- Salad Doctor
Starchy Salads
* repeated from previous issues
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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