Wayne Gisslen

Mignonette Sauce

banner
Preparation info
  • Yield:

    1

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 qt

Method

Procedure

  1. Combine all ingredients.
  2. Chill.
  3. Serve 1 fl oz (30 mL) per portion as a cocktail sauce for oysters or clams on the half-shell.