Raspberry Mignonette Sauce
Flavourful little sauces not only dress up oysters but also offer delicious introductions to first-time oyster eaters. Each sauce is enough for one dozen shucked oysters.
Servings: 1/3 cup (75 mL)
Ingredients:
-
2 tbsp (25 mL) raspberries (thawed or fresh)
3 tbsp (50 mL) raspberry vinegar
1 tbsp (15 mL) each minced shallot and water
1/2 tsp (2 mL) granulated sugar
Pinch cracked black pepper
1 tsp (5 mL) chopped fresh parsley
Preparation:
Press raspberries through fine sieve into bowl. Add raspberry vinegar; shallot; water; sugar; and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in parsley.
Source
Canadian Living Magazine: February 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »