This mignonette sauce for oysters is the perfect condiment to pair with freshly shucked oysters on the half shell! It's a simple yet flavorful sauce made of vinegar, shallots, salt, and black pepper. The tangy, sharp flavor complements the briny and delicate taste of raw oysters wonderfully!
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Instructions
Add 1 large shallot minced, ½ cup red wine vinegar, ½ teaspoon ground black pepper, and ¼ teaspoon salt to a small mixing bowl.
Whisk until everything is thoroughly combined.
Drizzle over oysters and enjoy.
Notes
You can use your mignonette sauce right away, but for the best taste, I highly recommend letting it sit at room temperature for 1-2 hours before serving. This gives the flavors time to meld.
You can also use champagne vinegar or white wine vinegar if you don't have red wine vinegar on hand.
Many mignonette recipes call for white pepper. You can certainly use that in place of black pepper if you have it on hand, though black pepper does add just a little more flavor.
To store: This mignonette sauce will keep for up to 3 months in an airtight container in the fridge.