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Tangy Mignonette Sauce Recipe

Tangy Mignonette Sauce

Brian Boitano

Recipe courtesy of Brian Boitano for Food Network Magazine

Picture of Tangy Mignonette Sauce Recipe Photo: Tangy Mignonette Sauce Recipe
Rated 5 stars out of 5
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Directions

Whisk 1/2 cup champagne vinegar, 1 minced shallot, 1/2 teaspoon pepper, 1/4 teaspoon salt and the juice of 1 blood orange in a bowl. Serve with oysters on the half shell.

Photograph by Levi Brown

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Read all 1 reviews

  • on February 21, 2010

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    Made this for Olympic '10 Medal Night. The crowd was wowww-ed by it. Hard to find good oysters in the middle of a Kansas snowstorm. Good stuff, Brian!
    The juicy citrus and salty seafood was a big hit with the guys. And they even loved the skating!

    people found this review Helpful.
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