Food & Cooking Recipes Recipes by Region French Recipes Prosecco Mignonette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 3 1/2 cups Serve this prosecco- and vinegar-based sauce from Esca chef David Pasternack with fresh oysters and clams.Also Try:Grainy Mustard Sauce, Cocktail Sauce 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 Whisk all ingredients together in a medium bowl until well combined. Rate it Print