Classic Mignonette Sauce for Oysters
This classic mignonette sauce recipe is easy to make with only 4 ingredients, including red or white vinegar and cracked black pepper for some bite. Just a bit of the sauce adds the perfect touch of tangy, spicy, and lightly sweet flavors on top of fresh raw oysters!
Ingredients
- ½ cup good quality red wine vinegar or white wine vinegar i used red vinegar
- 2 tablespoons minced shallots
- 1 tablespoon freshly cracked black pepper
- Pinch of salt
Instructions
- Peel and mince the shallots finely until you have about 2 tablespoons.
- In a small bowl, combine the red or white wine vinegar with the minced shallots.
- Add the freshly cracked black pepper and a pinch of salt to the mixture. The amount of pepper can be adjusted according to your taste; it should be prominent but not overwhelming.
- Allow the sauce to sit for at least 30 minutes before serving. This resting period lets the flavors meld together nicely.
- Serve the mignonette sauce in a small dish alongside freshly shucked oysters. Just a teaspoon or so drizzled over each oyster is enough to enhance its flavor.
Notes
Store leftover mignonette sauce in an airtight container in the refrigerator, ideally in a glass jar to prevent flavor absorption. Label it with the date, as it typically remains fresh for up to two weeks. Always stir it well before reuse and do a quick smell and taste check for freshness.
Nutrition
Serving: 1gCalories: 28kcalCarbohydrates: 4gProtein: 1gSodium: 73mgFiber: 1gSugar: 1g
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