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Prosecco Mignonette

Serve this prosecco- and vinegar-based sauce from Esca chef David Pasternack with fresh oysters and clams. Also Try: Grainy Mustard Sauce, Cocktail Sauce

  • Yield: Makes 3 1/2 cups

Source: The Martha Stewart Show, December 2010


  • 3 shallots, very finely chopped
  • 2 cups champagne vinegar
  • 1 cup prosecco
  • 2 tablespoons black peppercorns, coarsely ground
  • 1 sprig fresh tarragon, leaves only, coarsely chopped
  • Pinch of sea salt


  1. Whisk all ingredients together in a medium bowl until well combined.

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