Old Bay Mignonette Sauce

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Shallots, brunoise 1/2 cup
Fennel, bulb small diced 1/4 cup
Red wine vinegar 1/4 cup
White wine vinegar 1/4 cup
White sugar 1/2 tsp
Old Bay Seasoning 1 tsp
Club House Pepper, Black Ground 1/4 tsp
Pernod 2 tbsp

chef's tip

Chef Insider Tip: Picking Fresh Oysters

Make sure all the oysters are completely closed; if they are beginning to show a gap, they are dying. If you open an oyster and it isn't full of liquor, it has been sitting on the shelf for a while. If you tap two oysters against each other and one of them is dying or already dead, it will make a distinct call or knocking sound. If you pick up a bag of oysters and hear a lot of hollow sounds, a portion of that bag is already past its expiration date.




This recipe was created for Club House for Chefs by: Gary Patterson, Executive Research Chef and Director of Culinary Science, CEC at McCormick.

For the OLD BAY Mignonette Sauce: Combine all ingredients until evenly dispersed

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