Beet & Red Wine Mignonette with Pink Peppercorns
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
- 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
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.