Mignonette Sauce for Oysters

Name: Mignonette Sauce for Oysters
Prep time: 5 min
Total time: 5 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: 2 1/2 tbsp eschalot ((US: shallot), finely minced (Note 1)); 3 tbsp red wine vinegar (, preferably a good quality one (Note 2)); 12 - 24 oysters ((Note 3)); Black pepper (, sprinkle yourself (Note 4))

This is a classic recipe for mignonette sauce to serve with oysters, a staple at fine dining restaurants. Think of this as an elevated alternative to eating oysters with just a squeeze of fresh lemon juice - vinegar provides tang plus extra flavour from eschalots with the bonus of a lovely pink c...

⏱ 5 min 🔨 Prep 5min 📊 Easy 🍽 24 servings 👁 5

Ingredients

24 servings

2 1/2 tbsp eschalot ((US: shallot), finely minced (Note 1))
3 tbsp red wine vinegar (, preferably a good quality one (Note 2))
12 - 24 oysters ((Note 3))
Black pepper (, sprinkle yourself (Note 4))

Instructions

Mignonette - Mix together in a bowl then set aside for at least 2 hours to let the flavours meld.
Serving - Transfer into a little dish with a small spoon. Serve alongside oysters (generally people help themselves).
Using - Most people just use about 1/2 tsp for small oysters and 3/4 tsp for large. Some people will use more liberally! Comes down to personal taste.

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