Mignonette Sauce
In France, the typical way to serve oysters is with a piece of lemon and a vinegar sauce that is called mignonette. In North America, people would eat their oysters with other sauces.
Servings: 4
Calories: 19kcal
Ingredients
- 2 tablespoons red wine vinegar
- 0.5 teaspoon cracked black peppercorns
- 1 small shallot, finely diced
Instructions
- Make the Mignonette: Combine the vinegar, peppercorns and shallot and chill.
Video
Cooking Tips for Mignonette Sauce
- Use Fresh Ingredients: Fresh, finely diced shallots make a big difference in the sauce’s flavor. Opt for fresh cracked peppercorns for added texture and aroma.
- Balance the Acidity: Red wine vinegar provides the ideal acidity for Mignonette sauce, but if you find it too strong, you can mellow it out by mixing in a dash of champagne or rice vinegar.
- Chill for Enhanced Flavor: Allowing the sauce to chill for at least 10–15 minutes helps the flavors meld together, creating a more balanced taste.
- Adjust to Taste: If you prefer a spicier kick, add a bit more cracked pepper. For a milder version, reduce the pepper or use milder varieties of vinegar.
- Presentation Matters: Serve the Mignonette in a small bowl with a spoon to keep it elegant. Garnishing with a thin slice of lemon on the side adds color and a bit of visual appeal.
- Storage Tip: Mignonette sauce can be refrigerated for up to a day, but it’s best enjoyed fresh to capture the full shallot flavor.
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