How to make Champagne Mignonette | Grand Strand Magazine - Myrtle Beach, SC

Meal:

Side dish

(Yields: 1 quart)

Ingredients:

1 750 ml. bottle dry Champagne
4 Tbs. Champagne vinegar
3 Tbs. red-wine vinegar
2 Tbs. minced shallot
2 Tbs. minced fresh parsley
2 Tbs. kosher salt
1/2 tsp. ground black pepper

Directions:

Serve with South Carolina oysters on the half shell.

MORE RECIPES

House of Blues Voodoo Shrimp

Finikia

Salt Water Creek Cafe Fried Flounder

Parson’s Table She Crab Soup

Walnut Tea Cookies from Pawleys Island Bakery

Mushroom Cappuccino with Walnut Parmesan Biscotti

Bay Naturals Vegan Beyond Sausage Ragu over Spaghetti Squash

Maraschino Clams on a Half Shell

Fuzzy Green Jacket

Uncle Scott’s Boss Turkey

Lime Chiffon Cake with Coconut Ice Cream and Passion Fruit Sauce

Southwestern Turkey Burgers

Under the Moonlight Martini

Sweet Potato Pie and Pecan Brittle from Greg Norman Australian Grille

Brandy Spice Cake

Butternut Squash Bisque with Maple Crema and Spiced Pecans

Pan Seared Triggerfish with Roasted Root Vegetables and Ham Hock Jus

Chocolate Chiller Smoothie

Captain Jolly Roger's Stuffed Flounder

Rivertown Mud, Dilly Beans Catering and Cafe