Blackberry & Black Pepper Mignonette

Michael Gottlieb, Executive Chef, Bistro Bordeaux

    • 3 oz. The Perfect Purée Blackberry Puree,  thawed
    • 1 1/2 cup red wine vinegar
    • 1 tbsp. sugar
    • 1 tbsp. toasted and cracked black pepper
    • Pinch of salt
1. Place all ingredients into a non-reactive pot and bring to boil. Let cool.
Serving Suggestion:
Serve with raw oysters.