Pink Peppercorn Mignonette For Oysters On The Half Shell Recipe - Cooking Index
Yes, it's made with red wine! A new twist on a traditional mignonette combination of red wine vinegar, pepper and shallot. To crush whole peppercorns, set them on a chopping board, lay a heavy-bottomed pan on them and press down firmly.
Type: Fish1 teaspoon | 5ml | Shallot - finely minced (small) |
1 teaspoon | 5ml | Whole black peppercorns - crushed |
1 teaspoon | 5ml | Pink peppercorns - crushed |
2 tablespoons | 30ml | Freshly-squeezed lime juice |
1/2 cup | 118ml | Dry red wine |
1/2 cup | 118ml | Raspberry vinegar or red wine vinegar |
2 tablespoons | 30ml | Honey |
Combine all the ingredients in a small saucepan and bring to a boil over high heat. Take from the heat, let cool, then refrigerate until needed.
This recipe yields 1 1/2 cups.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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