Description
This classic Mignonette Sauce is a simple, tangy condiment designed to enhance the delicate flavor of fresh oysters. Made with finely minced eschalots and red wine vinegar, this sauce melds flavors beautifully after resting, making it the perfect accompaniment for oyster enthusiasts seeking a bright, peppery complement.
Ingredients
Scale
Ingredients
- 2 1/2 tbsp eschalot (US: shallot), finely minced
- 3 tbsp red wine vinegar, preferably a good quality one
- 12 – 24 fresh oysters
- Black pepper, to taste
Instructions
- Prepare the Mignonette: In a small bowl, mix together the finely minced eschalots and red wine vinegar thoroughly. Set the mixture aside and allow it to rest for at least 2 hours so the flavors can meld and develop a balanced acidity and sharpness.
- Serve: Transfer the mignonette sauce into a small serving dish with a tiny spoon for easy portioning. This makes it convenient for guests to help themselves to the desired amount of sauce with their oysters.
- Use with Oysters: When serving, most people use about 1/2 teaspoon of mignonette sauce for small oysters and up to 3/4 teaspoon for larger oysters. However, the amount can be adjusted to personal taste, with some preferring a more generous drizzle.
Notes
- The eschalot mentioned is the same as shallot commonly used in US kitchens, ensure it’s finely minced for best flavor distribution.
- Use a good quality red wine vinegar to avoid overly harsh acidity and improve the overall taste of the sauce.
- Mignonette sauce is traditionally paired with fresh oysters served on the half shell for a classic presentation.
- Black pepper can be freshly ground for better aroma and flavor impact.
- Letting the sauce rest for at least 2 hours is essential to fully develop the flavors.