Mignonette Sauce for Oysters

This is a classic recipe for mignonette sauce to serve with oysters, a staple at fine dining restaurants. Think of this as an elevated alternative to eating oysters with just a squeeze of fresh lemon juice - vinegar provides tang plus extra flavour from eschalots with the bonus of a lovely pink colour!Makes enough for 24 oysters. Some people use only a little, others go to town with it.

View original recipe on recipetineats.com

starterfrenchwestern

0

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 24

Ingredients

2 1/2 tbsp eschalot ((US: shallot), finely minced (Note 1))

3 tbsp red wine vinegar (, preferably a good quality one (Note 2))

12 - 24 oysters ((Note 3))

Black pepper (, sprinkle yourself (Note 4))

Instructions

Step 1
Mignonette - Mix together in a bowl then set aside for at least 2 hours to let the flavours meld.
Step 2
Serving - Transfer into a little dish with a small spoon. Serve alongside oysters (generally people help themselves).
Step 3
Using - Most people just use about 1/2 tsp for small oysters and 3/4 tsp for large. Some people will use more liberally! Comes down to personal taste.

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