Recipe courtesy of Bobby Flay
Episode: Brasserie
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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.

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