• Andrew Zimmern Cooks: Mignonette Sauce

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Beet & Red Wine Mignonette with Pink Peppercorns

By Andrew Zimmern

A traditional accoutrement for freshly shucked raw oysters and cold seafood platters, mignonette is a simple sauce of minced shallots, vinegar and cracked black pepper. Here, I add beet-infused red wine and pink peppercorns for an earthy depth of flavor.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Mignonette Sauce

  • Servings: makes 1 cup

Ingredients

  • 1 beet, peeled and grated
  • 1/2 cup dry red wine
  • 3 tablespoons shallot, minced
  • 1 tablespoon pink peppercorns, crushed
  • 1/2 cup red wine vinegar
  • Salt
  • Pepper

Instructions

Peel and grate the beet on the coarse side of a box grater. In a small saucepan, bring the grated beets and red wine to a boil. Cook for 3 minutes, then pull from heat and allow to cool. Strain into a mixing bowl through a fine sieve. Stir in the minced shallots, crushed pink peppercorns and red wine vinegar. Season with salt and pepper.

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