Classic Mignonette Sauce
(Photo: Sara Montour Lewis / The Restaurant Project)
Ingredients:
¼ cup red wine vinegar
1 tablespoon minced shallot
¼ teaspoon freshly ground black pepper
Instructions:
Finely mince shallots — if we’re making a big batch we like to use a food processor for this step so it retains all the juices from the shallots and enhances the flavor of the mignonette
Combine all ingredients in a bowl and whisk to combine
Cover and chill in the fridge until ready to use — this gives the mignonette time to combine and also lets the shallots pickle slightly
Pour over your fresh oysters and (thoroughly) enjoy! — if you need a refresher on how to perfectly shuck an oyster, Hama Hama’s got you covered with a great video, here.
It’s hard to beat a fresh, cold oyster straight from the Sound with a light pour of a classic mignonette (and maybe a dab of hot sauce), but if you want to experiment a little with more flavor combinations here’s a little roundup of our favorite local variations:
Apple Cider Mignonette from Taylor Shellfish
Champagne Vinegar Mignonette from Chef Renee Erickson / The Walrus and the Carpenter
Elderberry Mignonette from Hama Hama
Kimchi Mignonette from Sohn Mat
