Sauce Mignonette


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

Chef Salad with California Blue Cheese Dressing
Caesar Salad

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

Chickpea Salad
Tortellini Primavera

* repeated from previous issues


©1996, Steve K. Holzinger. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007