Spicy mignonette sauce
1 1/4 cups
Ingredients
| Quantity | 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) | ||
Directions
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