Tequila Lime Mignonette Sauce
for Oysters and Mussels

by Chef John Ash
from The 2002 Monterey Bay Aquarium Cooking for Solutions Recipe book

1 cup white wine vinegar
      (chardonnay or champagne)
1/4 cup minced shallots
2 tsp sugar
1/3 cup good quality tequila
3 Tbl fresh lime juice

2 Tbl each finely diced red and yellow bell pepper
(about 1/4 of each type of pepper)
1 tsp freshly ground black pepper
1 Tbl chopped cilantro leaves
Sea salt to taste

In a small saucepan combine vinegar, shallots and sugar and reduce by half. Remove from heat and add remaining ingredients, adjust seasoning and refrigerate until ready to use.

Nationally renowned as a wine and food educator, John Ash served for many years as the Culinary Director for Fetzer Vineyards and is on the faculty of The Professional Wine Studies Program at the CIA Greystone. He travels widely, teaching to both home and professional cooks. His latest book, "John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher," was published spring 2004 by Clarkson Potter and won a 2005 James Beard award.