 | White Peach & White Pepper MignonetteSource: Michael Gottlieb, Executive Chef, Bistro Bordeaux |
| • | 3 oz. The Perfect Purée White Peach Puree, thawed |
| • | 1 1/2 oz. champagne vinegar |
| • | 1 tbsp. sugar |
| • | 30 turns on a pepper mill of white pepper |
| • | Pinch of salt |
| Method: | |
| 1. | Place all ingredients into a non-reactive pot and bring to boil. Let cool. |
| Serving Suggestion: | |
| Serve with raw oysters. | |