mignonette

Classic Mignonette

shallot, finely chopped

(60 ml) red wine vinegar

tsp black peppercorns

tsp sugar

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

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.

Top 2 mignonette recipes from across the web

The most viewed mignonette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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 6,000 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 6,000 sites. Or, go to our Recipe Search Engine