mignonette

Classic Mignonette

shallot, finely chopped

(60 ml) red wine vinegar

tsp black peppercorns

tsp sugar

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In a bowl, combine all of the ingredients. Season with salt. Marinate for 15 minutes. Top oysters with the mignonette, to taste. The mignonette will keep for 2 days in an airtight container in the refrigerator.

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.

Mignonette Sauce for Oysters

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

tbsp red wine vinegar (,

- 24 oysters ((Note 3))

Black pepper (, sprinkle yourself (Note 4))

Mignonette - Mix together in a bowl then set aside for at least 2 hours to let the flavours meld.

Serving - Transfer into a little dish with a small spoon. Serve alongside oysters (generally people help themselves).

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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Classic Mignonette

Mignonette Sauce for Oysters

Top 2 mignonette recipes from across the web

The most viewed mignonette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Mignonette

Mignonette Sauce for Oysters

The most viewed mignonette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine