What We’re Eating: Mignonette Sauce
February 13, 2017
Super fresh oysters need very little accompaniment. That’s why we only serve the freshest oysters in the city with the simplest of sauces. The word “mignonette” stems from the French word “mignon” meaning small and sweet. As if we needed another reason to be charmed by this classic!
The mix of vinegar and shallots seems like it would be overpowering, but it pairs perfectly with the creamy, briny oysters.
Here’s the basic recipe:
3 parts Red Wine Vinegar (we use high-quality vinegar imported from France)
Black Peppercorns (to taste)
1 part Minced Shallot