Mignonette Sauce for Oysters
Prep
5m
Total
5m
This tangy and flavorful mignonette sauce is the perfect accompaniment to fresh oysters. Minced eschalot and red wine vinegar combine to create a zesty, slightly sweet topping that enhances the natural brininess of the oysters. Just add a sprinkle of black pepper and enjoy this classic seafood pairing.
Ingredients
24 servingsMignonette
Oysters
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 15kcal 0%
-
Fat 0g 0%
-
Saturated Fat 0g 0%
-
Carbohydrates 2g 0%
-
Fiber 0g 0%
-
Sugar 1g 2%
-
Protein 0g 0%
-
Cholesterol 5mg 1%
-
Sodium 5mg 0%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Eschalots –Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Onions are too chunky for mignonette.
Not to be confused with what some people in Australia call “shallots” ie the long green onions.
2. Good vinegar – With just 2 ingredients and no oil in mignonette, there’s nothing to hide behind! So the better quality vinegar you can get, the better your mignonette. Price will be your guide. 🙂
3. Oysters – Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two main varieties here in Australia. Flavour and quality comes down to where they are grown. I love: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. But there are many more from around Australia that are great I haven’t tried or I don’t see them here in Sydney!
4. Pepper –If you want pepper, serve it in a little pinch bowl for people to sprinkle on each oyster themselves. Don’t stir it in the mignonette, it sinks.
5. Serving oysters – I generally serve on either a bed of crushed ice, rock salt (though have to dispose so I rarely do this) or a bed of cheap leafy greens (like watercress, whatever’s good value at the time).
Make ahead – You can make this the morning of the day you plan to serve. To get ahead the day before, I’d chop the eschallots and keep them in a container then mix on the day.
Not to be confused with what some people in Australia call “shallots” ie the long green onions.
2. Good vinegar – With just 2 ingredients and no oil in mignonette, there’s nothing to hide behind! So the better quality vinegar you can get, the better your mignonette. Price will be your guide. 🙂
3. Oysters – Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two main varieties here in Australia. Flavour and quality comes down to where they are grown. I love: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. But there are many more from around Australia that are great I haven’t tried or I don’t see them here in Sydney!
4. Pepper –If you want pepper, serve it in a little pinch bowl for people to sprinkle on each oyster themselves. Don’t stir it in the mignonette, it sinks.
5. Serving oysters – I generally serve on either a bed of crushed ice, rock salt (though have to dispose so I rarely do this) or a bed of cheap leafy greens (like watercress, whatever’s good value at the time).
Make ahead – You can make this the morning of the day you plan to serve. To get ahead the day before, I’d chop the eschallots and keep them in a container then mix on the day.
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