Dawn
Culinary Explorer
Have some sea food guys!
Ingredients:
- 1/2 cup red wine vinegar
- 2 tablespoons finely minced shallots
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon granulated sugar
- Optional: 1-2 tablespoons finely chopped fresh herbs (such as parsley, chives, or tarragon)
Instructions:
- Prepare the Shallots:
- Finely mince the shallots until you have about 2 tablespoons. You want them finely chopped to blend well into the sauce.
- Combine Ingredients:
- In a small bowl, combine the red wine vinegar, minced shallots, freshly cracked black pepper, and granulated sugar.
- Optional: Add Fresh Herbs:
- If desired, add finely chopped fresh herbs like parsley, chives, or tarragon to the mixture. These herbs add freshness and depth of flavor to the mignonette sauce.
- Mix Well:
- Stir the ingredients together until well combined. Taste and adjust seasoning if needed. You can add more pepper or a touch more sugar to balance the flavors according to your preference.
- Chill (Optional):
- For best results, you can chill the mignonette sauce in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve:
- Once chilled (if desired), serve the mignonette sauce alongside freshly shucked oysters. You can spoon a small amount of the sauce onto each oyster before slurping them down!
Notes:
- Variations: Some variations of mignonette sauce may include additional ingredients such as minced garlic, a splash of dry white wine or Champagne, or different types of vinegar like Champagne vinegar.
- Storage: Leftover mignonette sauce can be stored in an airtight container in the refrigerator for up to a week. Shake or stir well before serving again.
