Mignonette Sauce for Oysters

Name: Mignonette Sauce for Oysters
Total time: 5 min
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)

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Total: 5

Servings: 24

Ingredients

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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)

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Instructions

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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.