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Mint Sauce


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1 cup raspberry vinegar
3 cups vegetable oil
2 tablespoon dijon mustard
2 oz fresh mint
1 tablespoon black pepper
4 tablespoon sugar
2 oz onions (fine dice)
2 oz garlic (minced)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.