Old Bay Mignonette Sauce
SHARE NOW:
| Ingredients | Quantities |
|---|---|
| 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.
Instructions
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
You might also be interested in:
Why sustainable seafood sourcing has never been more important
Restaurants set to serve up tastes of the Pacific in 2019
Seafood fraud is a widespread problem in Canada
Fall Flavours offers Prince Edward Island a chance to show off
