Name: Essential Mignonette Sauce
Prep time: 2 h 10 min
Total time: 2 h 10 min
Yield: Makes 4 ounces or just over 1/3 cup
Cuisine: French
Ingredients: 1/4 cup (30 grams) finely diced shallots, 1 to 2 shallots; 1/3 to 1/2 cup (80 to 120 ml) red wine vinegar, white wine vinegar, or champagne vinegar; use something you enjoy the taste of; 1/4 to 1/2 teaspoon coarsely ground black or white peppercorns; Small pinch fine sea salt, optional

Essential Mignonette Sauce

PREP 2hrs 10min
TOTAL 2hrs 10min

If you love oysters, then you need this essential mignonette sauce in your life. It’s shockingly easy and made with shallots, red wine vinegar, and pepper. We have used red wine vinegar in our photos, but white wine vinegar and champagne vinegar are also excellent choices. Use something you enjoy the taste of. My favorite widely available brand of red wine vinegar is Pompeian, but you can always look in specialty stores and online for more high-end options.

Makes 4 ounces or just over 1/3 cup

You Will Need

1/4 cup (30 grams) finely diced shallots, 1 to 2 shallots

1/3 to 1/2 cup (80 to 120 ml) red wine vinegar, white wine vinegar, or champagne vinegar; use something you enjoy the taste of

1/4 to 1/2 teaspoon coarsely ground black or white peppercorns

Small pinch fine sea salt, optional

Directions

Combine the shallots, vinegar, pepper, and a small pinch of salt in a non-reactive bowl or glass jar. Taste, and adjust with more pepper. Remember that the vinegar will taste its strongest at first but will mellow as it sits with the shallots in the refrigerator. If you find the mignonette sauce too abrasive, stir in a pinch of sugar to balance the vinegar.

Refrigerate the sauce for at least 2 hours before serving with oysters so that the shallots have a chance to pickle and mellow. The mignonette will last up to a month in the refrigerator. It will mellow even more over time, but I enjoy that! If you taste the sauce after some time in the fridge, and find that it has lost its zestiness, add a splash of fresh vinegar.

Shuck your oysters and serve with the mignonette sauce in a small ramekin. Place a small spoonful of the sauce (I go heavy on the shallots) and add to a raw oyster before eating. Then repeat!

Adam and Joanne's Tips

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

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NUTRITION PER SERVING: Serving Size 1/4 of the recipe / Calories 13 / Total Fat 0g / Saturated Fat 0g / Cholesterol 0mg / Sodium 42.2mg / Carbohydrate 1.9g / Dietary Fiber 0.4g / Total Sugars 0.8g / Protein 0.3g

AUTHOR:Adam and Joanne Gallagher

The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/56985/essential-mignonette-sauce/