Pét Nat Mignonette

Adding wine to mignonette gives a simple sauce an added layer of complexity. I love serving this on raw oysters with a small dollop of crème fraiche and trout or salmon roe.

Ingredients:

1 medium shallot, finely diced

1 packed teaspoon finely chopped parsley

1 teaspoon crushed pink peppercorns

¼ cup Petillant Naturel Wine (Pet Nat)

2 tablespoons white wine vinegar

Method: 

In a small bowl combine shallots, parsley, and peppercorns. Add Pet Nat and vinegar and stir to combine. Let sit for 30 minutes to allow flavors to marry. Serve.