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Recipe courtesy of Brian Boitano
From: Food Network Magazine

Tangy Mignonette Sauce

  • Level: None
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Directions

  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.

Photograph by Levi Brown

Recipe courtesy Brian Boitano for Food Network Magazine

Categories:

Sauce Recipes Fruit Orange Recipes Lunch

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1 Review
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Vickie K.

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! <br />The juicy citrus and salty seafood was a big hit with the guys. And they even loved the skating! <br />

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