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FARM 2 MARKET presents a simple sauce that is the perfect accompaniment with Cultured Oysters courtesy of Bar Mouche in Phoenix, Arizona.
Chef Charles Kassels trained at the Culinary Institute of America and then returned to native Arizona to make his mark at the Scottsdale Princess and the Boulders Resort. His current assignment at Bar Mouche is to present a Euro twist on the American cuisine offered by sister restaurant Tarbell's.
Quote: When you're using the high quality oysters I get from FARM 2 MARKET, I want a subtle sauce so I can appreciate the sublime Oyster flavors.
Mignonette Sauce (For 4 dozen oysters)
| 1 |
cup red wine vinegar |
| 2 |
tablespoons shallots, chopped |
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freshly ground pepper to taste |
| 1 |
teaspoon vegetable oil |
1) |
Sauté shallots in vegetable oil until caramelized. |
| 2) |
To the hot pan, add the vinegar and simmer for 2 minutes. Season to taste with black pepper. |
| 3) |
Chill. Serve cold. |
[ INSTRUCTIONS ] on how to safely shuck oysters
[ MORE RECIPES ] featuring Oysters
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