A mignonette sauce is the perfect match for oysters. The sharp acidity of the vinegar, the mild bite from the shallots, and just a touch of freshly ground pepper, it’s the kind of contrast that really brings out the best in oysters without stealing the show.
I like my mignonette with extra shallots, because I love that little crunch and the way the flavor lingers. But if you prefer it a bit more subtle, just scale back the shallot to your liking.
Recipe: Mignonette Sauce for Oysters
Servings
1
small bowl
Cook Mode
Keep the screen of your device on
Ingredients
2 teaspoons finely chopped shallot
2 tablespoons red wine vinegar
Freshly ground black pepper, to taste
A pinch of salt
Directions
- Stir everything together in a small bowl and let it sit for at least 10 minutes, so the flavors can mingle.
- Serve cold, spooned over freshly shucked oysters.
