Chef John's Mignonette Sauce is a classic, tangy, and refreshing accompaniment for oysters. Here's a recipe for it based on Chef John’s style:
Ingredients:
- 1/4 cup red wine vinegar (or white wine vinegar)
- 1/4 cup finely chopped shallots (or onions)
- 1/2 teaspoon freshly cracked black pepper
- Optional: A pinch of sugar (if you prefer a sweeter balance)
Instructions:
Prepare the Shallots: Finely chop the shallots or onions. The smaller the pieces, the better the texture when it combines with the vinegar.
Mix Ingredients: In a small bowl, combine the chopped shallots, red wine vinegar, and freshly cracked black pepper. If you'd like a touch of sweetness to balance the acidity, add a pinch of sugar.
Rest the Sauce: Allow the mignonette to sit for at least 10-15 minutes, so the flavors meld together. It can be prepared ahead of time and stored in the refrigerator for a few hours or even overnight.
Serve: Spoon the mignonette sauce onto fresh oysters or serve it on the side for dipping.
Tips:
- Adjust the amount of vinegar or pepper depending on your personal taste. Some prefer a more acidic or peppery kick, so feel free to customize.
- Mignonette can be kept refrigerated and served chilled, perfect for a fresh oyster platter.
Enjoy your oysters with this flavorful, tangy mignonette!