Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Sauce Mignonette

Preparation info
  • About

    5 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Crushed black peppercorns ¼

Method

Procedure

  1. Combine all ingredients in a nonreactive container.
  2. Refrigerate at least 30 minutes.

Holding

Refrigerate in a covered, nonreactive container up to 2 days.