No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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
Prosecco Mignonette

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.

Related Topics