Mignonette Sauce
A simple mignonette sauce complements oysters on the half shell perfectly.
Ingredients
- ½ cup white wine vinegar
- 1-2 Tablespoons finely diced shallot
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon salt or, to taste
Instructions
- Mix all ingredients and allow flavors to blend for 30 minutes to one hour before serving.
Notes
- The traditional way to eat Mignonette Sauce is to use a small spoon and top the oyster with a bit of sauce while it's still in the shell.
- For the most flavorful cracked black pepper put a few peppercorns in a bag or under a cloth and pound with a mallet.
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