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Blackberry & Black Pepper Mignonette

Michael Gottlieb, Executive Chef, Bistro Bordeaux

Ingredients:

  • 3 oz. The Perfect Purée Blackberry Puree,  thawed
  • 1 1/2 Cups red wine vinegar
  • 1 tbsp. Sugar
  • 1 tbsp. Toasted and cracked black pepper
  • Pinch of salt

Method:

  1. Place all ingredients into a non-reactive pot and bring to a boil. Let cool

Serving Suggestion: 

  1. Serve with raw oysters.