Spicy mignonette sauce

1 1/4 cups

Ingredients

Quantity Ingredient
2 teaspoons Black peppercorns
3 tablespoons Shallots, minced
1 (to 2) jalape¤o chilies pickled or fresh minced, or to taste
½ cup Red wine vinegar
½ cup Dry white wine
Salt (opt)

Directions

Coarsely crush the peppercorns. Combine the cracked pepper in a bowl with the remaining ingredients. Correct the seasoning, adding salt to taste if desired.

Serve over raw oysters and clams on the half shell, or as a dipping sauce for cooked seafood.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 183 Submitted By DIANE LAZARUS On 10-26-95

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