Mignonette Sauce

Mignonette Sauce

A sharp, shallot-flecked vinegar sauce that brightens freshly shucked oysters.

Total 40 min Makes 16 oz Calories 10/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This classic French accompaniment pairs red wine vinegar with finely minced shallot and cracked black pepper for a tangy, piquant counterpoint to briny raw oysters. It comes together in minutes with no cooking required, and benefits from a short rest in the refrigerator so the shallot can mellow into the vinegar. Serve chilled alongside a platter of oysters on the half shell for a classic raw bar presentation.

Ingredients

  • 1 cup cups red wine vinegar
  • 3 shallots, finely minced
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1/4 teaspoon kosher salt
  • 1 teaspoon granulated sugar

Method

  1. Peel and finely mince the shallots, aiming for pieces about 1/16 inch so they distribute evenly in the sauce.

  2. In a small bowl, combine the red wine vinegar, minced shallots, cracked black pepper, salt, and sugar. Stir until the salt and sugar dissolve.

  3. Cover and refrigerate the sauce for at least 30 minutes to let the shallots soften and the flavors meld.

  4. Stir the sauce once more and spoon about 1 teaspoon over each freshly shucked oyster just before serving.

Rate this recipe

★ 4.4 (1)

Mignonette Sauce

This classic French accompaniment pairs red wine vinegar with finely minced shallot and cracked black pepper for a tangy, piquant counterpoint to briny raw oysters. It comes together in minutes with no cooking required, and benefits from a short rest in the refrigerator so the shallot can mellow into the vinegar. Serve chilled alongside a platter of oysters on the half shell for a classic raw bar presentation.

40 min 16 oz 10 cal

Ingredients

  • 1 cup cups red wine vinegar
  • 3 shallots, finely minced
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1/4 teaspoon kosher salt
  • 1 teaspoon granulated sugar

Method

  1. 1

    Peel and finely mince the shallots, aiming for pieces about 1/16 inch so they distribute evenly in the sauce.

  2. 2

    In a small bowl, combine the red wine vinegar, minced shallots, cracked black pepper, salt, and sugar. Stir until the salt and sugar dissolve.

  3. 3

    Cover and refrigerate the sauce for at least 30 minutes to let the shallots soften and the flavors meld.

  4. 4

    Stir the sauce once more and spoon about 1 teaspoon over each freshly shucked oyster just before serving.