Three sauces surrounded by dipping foods and placed on three individual blocks of ice
Recipe courtesy of Brian Boitano

Tangy Mignonette Sauce

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  1. 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.