Mignonette Sauce

You can use different types of vinegar for mignonette sauce. Champagne tends to be milder, while white and red wine vinegar will be stronger. You can also dilute red wine vinegar. Go with what you like best. After all, you have so much wine vinegar to work with now.

Mignonette Sauce

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Elevate your oyster experience with this classic mignonette sauce recipe. Champagne vinegar, shallots, and fresh pepper create a perfect pairing.

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Prep Time:5 minutes mins

Resting time:1 hour hr

Total Time:1 hour hr 5 minutes mins

Course: Condiment

Cuisine: French

Keyword: Balsamic Vinegar, Sauce

Servings: 12 Servings

Calories: 3kcal

Author: Rosminah Brown

Ingredients

• ¼ cup champagne vinegar
• 1 shallot, peeled and finely chopped
• 1 teaspoon coarsely ground black pepper, or white pepper
• 1 pinch salt

Instructions

1. Mix all in a small bowl; leave for an hour for the flavors to develop. Serve drizzled over freshly shucked oysters on the half shell.

Nutrition

Calories: 3kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 4mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg