KATRINA still a bitch
FROZEN
CHAMPAGNE MIGNONETTE
by Dave Query
In French kitchens, mignonette means
"crushed pepper;" in U.S.
oyster bars it means a peppery sauce made with shallots and vinegar served on
top of raw oysters. This mixture will not freeze completly because of the
alcohol in it, and it will seperate into layers. You will need to break
it up with a mixing spoon and stir back together before serving.
yeild: 1
1/2 cups, 24 servings
1/2 split (half) bottle of champagne
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup finely minced shallots
2 TB crushed pink peppercorns
Whisk all ingredients together and place in
the freezer overnight. Serve 1 TB of mignonette on top of a freshly shucked
oyster.