Maxim's 22
Bangin’ Ass Mignonette2017-10-25T16:19:23-04:00

Bangin’ Ass Mignonette

Presented by Maxim’s 22

INGREDIENTS

• 1 part lemongrass white balsamic vinegar
• 1 part apricot white balsamic vinegar
• 2 parts aged sherry vinegar
• Cracked black pepper
• Vadouvan (French-Indian spice blend), to taste

DIRECTIONS

Whisk all ingredients together and chill. Serve the sauce with freshly shucked oysters or clams on the half shell.

(Servings vary)

As seen in the Winter/Spring 2017 Issue

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