Champagne Mignonette

Recipe from


1/2 cup champagne vinegar
1/4 cup champagne
2 tablespoons raspberry vinegar
1 medium shallot, minced
1 tablespoon pink peppercorns, coarsely ground
1 1/2 teaspoons black peppercorns, coarsely ground


Combine all ingredients; chill. Serve with oysters on the half shell.


Chef Frank Stitt,

Highlands Bar and Grill,Birmingham,AL,

November 1997
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