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.