Recipe courtesy of Bobby Flay
Episode: Brasserie
Yield:
Varies
Level:
Easy

Ingredients

Black Pepper Mignonette:
Red Chile Cocktail Sauce:
Creamy Mustard Sauce:

Directions

Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.

Black Pepper Mignonette:

Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.

Red Chile Cocktail Sauce:

Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.

Creamy Mustard Sauce:

Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Tropical Fruit Dessert

Recipe courtesy of Food Network Kitchen

Pico de Gallo

Recipe courtesy of Chamisa Weinmeister

Fruit Salad with Vanilla Dressing

Recipe courtesy of Alton Brown

New Mexico Fruit Empanadas

Recipe courtesy of Golden Crown Panaderia

Red, White, and Blue Fruit Cups

Recipe courtesy of Rachael Ray

Plateau Fruits de Mer

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking