Mignonette Sauce

Rosminah Brown

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.

Small glass bowl of mignonette sauce set on a white background.

Mignonette Sauce

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
Total Time:1 hour 5 minutes
Course: Condiment
Cuisine: French
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

  • 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
Posted In: Recipes, Sauces and Condiments

Owner/Publisher

Rosminah Brown is a Santa Barbara native who types fast and eats slow. She once jumped in the Neptune Pool at Hearst’s Castle. She is still upset that JR’s BBQ closed. She is always seeking a perfect, singular, exquisite bite of food.

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