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Mignonette Sauce

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Mignonette Sauce

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Recipe summary

One must try Chuck Hughes' mignonette sauce; the perfect accompaniment for oysters and ready in less than 5 minutes! Makes about 4 cups.

Preparation time: 5 minutes
Cooking time:
Yield: 36

Ingredients

  • 4 cups red wine vinegar (1 litre)
  • 4 shallots, minced
  • 2 tablespoons black peppercorn, crushed (30 ml)

Directions

  1. Mix everything together in a jar. Keep in the refrigerator. Cook's note: Mignonette sauce can keep for up to a month.

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Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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