Mignonette Sauce for Oysters

My favorite accompaniment to fresh, raw oysters is this mignonette—a piquant sauce made with vinegar and shallots that you sprinkle on top of the oyster, much like a squeeze of lemon juice.
It’s a lovely balance to the briny, somewhat creamy oysters.

Mignonette Sauce for Oysters Recipe

• Prep time: 15 minutes
• Marinating time: 4 hours
• Yield: Makes about a cup and a half, easily enough for several dozens of oysters.

Make the mignonette at least 4 hours ahead of time, preferably a day or two, which allows for the flavors to blend, and the shallots to mellow.

Ingredients

• 1/2 cup minced shallots (about 2 1/2 ounces)
• 1/4 cup white vinegar
• 1/4 cup clear, unseasoned rice vinegar*
• 1/8 teaspoon of sugar
• 1/8 teaspoon of salt
• 1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

*If using seasoned rice vinegar, omit the sugar and salt

Read More: Mignonette Sauce for Oysters