Tangy Mignonette Sauce Recipe

Tangy Mignonette Sauce Recipe | Brian Boitano

Cook Mode: (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Directions

1. In a bowl, whisk together 1/2 cup champagne vinegar, 1 finely minced shallot, 1/2 teaspoon pepper, 1/4 teaspoon salt, and the juice of 1 blood orange.
2. Serve alongside oysters on the half shell.

Photograph by Levi Brown
Recipe courtesy Brian Boitano for Recipe Iseasy Magazine

Whip up this zesty, vibrant mignonette in minutesits bright blood orange tang and peppery kick will elevate fresh oysters to irresistible heights, perfect for your next seafood feast!