+
0 (0)

Sauces and Condiments

Sauce mignonette

Sauce mignonette
Los Angeles Times

Cocktail forks and crab crackers are at the ready. The space in the center of your table is cleared, and everyone in the restaurant looks your way. Something big is about to happen. And then it arrives -- a tower ... Read more

Total time: 5 minutes | Makes one-half cup
  • 1 tablespoon whole black peppercorns
  • 1/2 cup red wine vinegar
  • 2 1/2 tablespoons finely chopped shallots
  • 1/4 teaspoon sea salt

Step 1Coarsely crush the peppercorns using a mortar and pestle. Place the peppercorns in a small bowl and stir in the vinegar and shallots. Add the sea salt. Chill until serving.


HAVE YOU TRIED


Chocolate chip cookies
Chocolate chip cookies

Mountain Restaurant's walnut praline shortbread
Mountain Restaurant's walnut praline shortbread

Rice with chicken and dandelion greens
Rice with chicken and dandelion greens

Roast eggplant with walnuts
Roast eggplant with walnuts

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Hickory-smoked salt
Lipton onion dip
Cranberry sauce with apple flavors
Eggplant With Tahineh and Toasted Pine Nuts