Mignonette Sauce for Oysters

By Moira Hodgson

Updated Oct. 4, 2021

Total Time
15 minutes
Rating
4(128)
Comments
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Mignonette sauce is a classic pairing for raw oysters. Gisele Masson, the owner of La Grenouille in New York, made hers with shallots, tarragon vinegar from the French distributor Fauchon and fresh pepper. “The important thing when you entertain is to create atmosphere,” she said. “Everything should be clean and sparkling; flowers are important, so are glasses and silver. There should be a sensual, warm, inviting feeling. It’s Christmas and you want to make a gift of happiness. After all, that is what Christmas is about.”

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Ingredients

Yield:4 servings
  • 4shallots
  • 16peppercorns
  • 8tablespoons red wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

49 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 10 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Thinly slice shallots. Crush the peppercorns by wrapping in a towel and hitting them with a hammer.

  2. Step 2

    Combine the shallots, peppercorns and vinegar in a small bowl. Mix thoroughly.

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Ratings

4 out of 5
128 user ratings
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Comments

oliver

I like to use 1/2 rice wine vinegar + 1/2 white wine vinegar. sensational

deb

I used white wine vinegar

madwig

I read somewhere that it's good to let this mixture mellow for at least 4 hours in the fridge before serving. To me doing this makes a big difference.

CoastalPizza

Adding a pinch of salt to the shallots and rushing with fork before adding vinegar help release their flavor. After crushing, wait 5-10 minutes before adding vinegar to allow flavor to develop. As madwig mentioned, allowing the mixture to rest for several hours greatly improves the flavor. Also, you can experiment with the vinegar variety -- rice, champagne, cider -- they all work. This is also great on roast oysters, which, when done properly, are nearly raw.

AEG

Champagne vinegar - of course!

madwig

I read somewhere that it's good to let this mixture mellow for at least 4 hours in the fridge before serving. To me doing this makes a big difference.

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