Citrus Mignonette Sauce
By Chef Crystal Baldwin
Makes: 1-½ Cups
Prep Time: 15 min.
- Slice the top and bottom of each fruit with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith.
- Holding fruit over a bowl, cut along both sides of each segment, staying close to the membrane to release the fruit. Place fruit segments in another bowl as you go.
- Pour ¼ cup of the juice that collected in the bowl over the fruit.
- Add the wine, olive oil, parsley, jalapeño and shallot to the fruit segments; stir to combine.
Nutritional Information (Per 1 Tbsp. serving)
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.