This is a classic recipe for mignonette sauce to serve with oysters, a staple at fine dining restaurants.
Mignonette sauce for oysters
Mignonette is a classic sauce for serving with oysters.
A classic, proper one is made with just red wine vinegar and eschalots (calledshallotsin the US).
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No messing around with oil, no sugar, no salt.
Its meant to be clear and pink and pure, not sweet, oily and brown.
Its sharp being that its just made with vinegar.
So its just like squeezing fresh tangy lemon juice on oysters, with the extra flavour from the eschalots!
It just goes so well with creamy, briny oysters.
What you need for mignonette for oysters
Heres all that goes into a classic mignonette.
Red wine vinegar This is the classic vinegar used for mignonette.
With only 2 ingredients in this sauce, the better the quality, the better the flavour.
Feel free to play around with other vinegars such as white wine vinegar, champagne vinegar, sherry vinegar.
Eschalots Also known as French onions, and called shallots in the US.
They look like baby onions, but have purple-skinned flesh, are finer and sweeter.
Not to be confused with what some people in Australia call shallots ie the long green onions.
Ordinarily I say that red onion can be substituted but for mignonette, its just too chunky.
Pepper?We dont put pepper in the mignonette because it sinks.
How to make Mignonette for oysters
I feel almost silly having this section in this post!!
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You just combine the vinegar and eschalots and mix.
How much mignonette to use per oyster
Speaking of the eating part though!
This sauce is sharp dont eat spoonfuls of it plain.
But it works with creamy oysters.
Theres no rule about quantity to use because it comes down to personal taste.
Some people will use more liberally!
Its an easy recipe!
Also, I shared 2 more oyster recipes today see themhere.
Love to know what you think if you try it.
Are you at all surprised that one ended up on Dozer?