Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. The name mignonette originally referred to a bundle of peppercorns, cloves, and spices used to flavour dishes, but now simply means cracked pepper. Though different mignonette sauces use different types of vinegar, all contain pepper.
- ⅔ cup champagne vinegar or white-wine vinegar
- 2 tablespoons finely diced shallots
- 2 teaspoons freshly ground pepper, or more to taste
- 24 small-to-medium oysters in the half-shell
- To prepare sauce: Combine vinegar, shallot and pepper in a glass or stainless-steel bowl. Cover and refrigerate for at least 1 hour before serving.
- Transfer the oysters in the bottom shell to a bed of crushed ice, rock salt or crumpled foil that will keep them level. Serve immediately, with about ¼ teaspoon mignonette sauce per oyster.
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