Prosecco Mignonette

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

The Martha Stewart Show, December 2010, The Martha Stewart Show, Episode 6057

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Yield:

Makes 3 1/2 cups

Ingredients

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

Directions

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

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