A summer sauce to serve with oysters or scallops. Recipe by 1846 Inn & Tavern, West Dover.
Ingredients
- ½ cup rice wine vinegar
- ½ cup champagne vinegar
- ½ cup sparkling rosé wine
- 1 teaspoon freshly ground cracked pepper
- 2 small shallots, finely diced
- 1 cup fresh blueberries, pureed
Preparation
Mix together vinegars and wine. Add shallots to vinegar and wine mixture.
Use a food processor to puree blueberries and add to mixture. Finish with pepper.
Set in the fridge and allow to chill for a couple of hours.
