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Mignonette Sauce


This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, December 2005


  • 1 shallot, finely chopped
  • 1 1/2 teaspoons coarsely ground pepper
  • 1/2 cup sherry vinegar
  • 1/2 cup champagne vinegar or white wine vinegar


  1. Stir together shallot, pepper, and vinegars. Let stand 20 minutes before serving.

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