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White Peach & White Pepper Mignonette

Source: 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.