Champagne Vinegar Mignonette

AuthorRenee Erickson

This recipe comes courtesy of Renee Erickson, who has been a chef at numerous Seattle restaurants, including Bateau, The Walrus and the Carpenter, The Whale Wins, Barnacle, and Bar Melusine. Makes enough sauce for 12 oysters.

Ingredients

 1 large shallot, minced
 1 cup Champagne vinegar
 Freshly ground pepper

How to Make It

1

In a serving bowl, stir together the shallot and vinegar. Add pepper to taste. Refrigerate until ready to serve.

Ingredients

 1 large shallot, minced
 1 cup Champagne vinegar
 Freshly ground pepper

Directions

1

In a serving bowl, stir together the shallot and vinegar. Add pepper to taste. Refrigerate until ready to serve.

Champagne Vinegar Mignonette
IngredientsDirections

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