spicy mignonette sauce
- Categories
- Salsa/sauce
- Low cal/fat
- Yield
- 1 1/4 cups
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Black peppercorns |
| 3 tablespoons | Shallots, minced |
| 1 | (to 2) jalape¤o chilies pickled or fresh minced, or to taste |
| ½ cup | Red wine vinegar |
| ½ cup | Dry white wine |
| Salt (opt) |
Coarsely crush the peppercorns. Combine the cracked pepper in a bowl with the remaining ingredients. Correct the seasoning, adding salt to taste if desired.
Serve over raw oysters and clams on the half shell, or as a dipping sauce for cooked seafood.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 183 Submitted By DIANE LAZARUS On 10-26-95
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