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Mignonette Sauce for Oysters
Mignonette Sauce for Oysters
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Prep Time:
15 minutes
Total Time:
255 minutes
Elevate your oysters with a tangy shallot vinaigrette - a perfect match for fresh raw oysters.
Ingredients:
  • 1/2 cup minced shallots (about 2 1/2 ounces)
  • 1/4 cup white vinegar
  • 1/4 cup clear, unseasoned rice vinegar (if using seasoned rice vinegar, omit the sugar and salt)
  • 1/8 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 1/4 teaspoon finely crushed white peppercorns (do not use pre-ground or powdered white pepper)
Instructions:
  • Prepare the shallots: Peel and roughly chop them before pulsing in a food processor until finely minced but not mushy, ensuring pieces are no smaller than a match tip. Hand mincing is an option for a more hands-on approach. The food processor captures the liquid released, enhancing the mignonette's flavor.
  • Combine the shallots, white vinegar, rice vinegar, sugar, and salt in a bowl. Mix well with a fork and add the freshly crushed white pepper. Stir again.
  • Refrigerate: Cover with plastic wrap and chill for at least 4 hours, preferably 2 days for enhanced flavor. Stir if white peppercorns settle. Mignonette will keep for up to a month. Shuck oysters and ensure they are loose in their shells. Serve with mignonette in a bowl alongside oysters on a platter. Enjoy! If you loved this recipe, please leave a rating and review!

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