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

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
Resting time:1 hour
Total Time:1 hour 5 minutes
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

  • 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