Zesty Mignonette Sauce for Oysters
A classic mignonette sauce, featuring finely minced shallots and red wine vinegar, is the perfect zesty accompaniment for fresh oysters.
Ingredients
- 2 1/2 tbsp eschalot (US: shallot), finely minced
- 3 tbsp red wine vinegar, preferably a good quality one
- 12-24 oysters
- Black pepper, sprinkle yourself
- 1/2 tsp for small oysters
- 3/4 tsp for large oysters
Instructions
- In a small bowl, combine the 2 1/2 tbsp of finely minced shallot and 3 tbsp of red wine vinegar.
- Stir well to ensure the shallot is fully submerged in the vinegar. Let the mixture meld for at least 2 hours at room temperature.
- Before serving, give the mignonette a final stir. Transfer it into a small serving dish with a small spoon.
- Serve the mignonette alongside freshly shucked oysters, allowing guests to add about 1/2 tsp for small oysters or 3/4 tsp for larger ones, adjusting to personal preference.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.