Mignonette Sauce for Oyster Recipe

In this article, I am sharing a delicious Mignonette Sauce For Oyster Recipe with you. This sauce is from the United States of America recipe. The main ingredients of that recipe are white vinegar and Shallots. You can prepare it in just 15 minutes, but the marinating time of 4 hours extends the overall process of making this sauce.

Mignonette is a classic shallot vinaigrette sauce utilized for garnishing raw oysters.

This sauce is easy to make and is a must-have accompaniment for oysters on the half-shell.

You have the option to finely chop the shallots by hand, or you can simplify the process by using a mini food processor.

Usually, the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter.

I am sure you like this recipe. Try your home and do let me know how it tastes in the comment section.

How To Make Mignonette Sauce For Oyster Recipe With Step-By-Step Instructions

Ingredients

• Shallots (1/2 cup), minced
• White Vinegar (1/4 cup)
• Unseasoned Rice Vinegar (1/4 cup)
• Sugar (1/8 tsp)
• Salt (1/8 tsp)
• White Peppercorn (1 & 1/4 tsp), finely crushed

Instructions

1. Peel and coarsely chop the shallots. Place them in a food processor and pulse a few times until the shallots are finely minced, avoiding over-processing, with pieces no smaller than the tip of a match.
2. Place the minced shallots and any liquid released from them in a non-reactive bowl.
3. Add the white vinegar, rice vinegar, sugar, and salt. Stir with a fork.
4. Add the freshly crushed white pepper. Stir with a fork.
5. Cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours.
6. For best results, it is recommended to store for at least 2 days before using.

Instructions

For the dressing, you will need

– 1/2 cup minced shallots (about 2 1/2 ounces)
– 1/4 cup white vinegar
– 1/4 cup unseasoned rice vinegar (if using seasoned rice vinegar, omit the sugar and salt)
– 1/8 teaspoon sugar
– 1/8 teaspoon kosher salt
– 1 1/4 teaspoons finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

The mignonette flavor will be better blended the longer it sits.

You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests.

If you see this, just give it a little stir.