Prosecco Mignonette

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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

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

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