Mignonette Sauce
Ingredients
1 tsp. black peppercorn, toasted
1 tbsp. finely minced shallot (1 large shallot)
1/3 c. BR Cohn 15 – Year Aged Balsamic vinegar
1 tbsp. Water
½ tsp. Kosher salt
3 oysters per person as a first course. If you like, you can always have more. The sauce will top at least 2 dozen.
Method
(Toasting the peppercorns reduced the heat and adds an amazing smoky flavor.)
Toast peppercorns in a sauté pan over medium heat until they begin to smoke – about 1 minute. Let cool. Crush peppercorns on a cutting board with the side of a large flat knife – try not to over do it – they don’t need to be superfine. In a bowl, mix peppercorns and remaining ingredients. Let set for one hour before use.
Open oysters and loosen them from their shells. Arrange on a plate with lemon wedges. Stir mignonette and spoon a little on each oyster.
Yield
1/3 c.
Will keep refrigerated for 1 week.
