Description
A classic Oyster Mignonette Sauce made with minced shallots, red wine vinegar, and freshly cracked black pepper. This tangy and peppery sauce is perfect for elevating the flavor of fresh raw oysters, offering a simple and elegant condiment that enhances the seafood experience.
Ingredients
Scale
Oyster Mignonette Sauce
- 2 tablespoons minced shallots
- 1/4 cup red wine vinegar
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Minced Shallots: Finely mince 2 tablespoons of shallots until very small and uniform in size to release their flavor evenly in the sauce.
- Mix Vinegar and Shallots: In a small bowl, combine the minced shallots with 1/4 cup red wine vinegar, ensuring they are thoroughly mixed for a balanced flavor base.
- Add Pepper: Stir in 1/2 teaspoon of freshly cracked black pepper to add a peppery kick and aroma to the sauce.
- Chill: Refrigerate the sauce for at least 30 minutes before serving. This resting time allows the flavors to meld and develop fully.
- Serve: Spoon about 1/2 teaspoon of the mignonette sauce over each raw oyster just before serving to enhance its natural briny taste.
Notes
- Use freshly cracked black pepper for optimum flavor and aroma.
- The sauce is best served chilled for a refreshing contrast to the oysters.
- This recipe yields enough sauce for approximately 2-4 oysters depending on the amount used per oyster.
- Can be stored in the refrigerator for up to 2 days but is best fresh.
- Adjust the vinegar quantity slightly for more or less acidity according to personal taste.
