Mignonette Sauce
5m prep 0s cook 5m ready
About ½ cup; enough for 24 oysters Classic with oysters on the half shell, this sauce is good with any raw shellfish. Many different types of vinegar can be substituted for the red wine vinegar. Try sherry, vermouth, or Banyuls vinegar, or an infused vinegar.
Let's Cook
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Step 1.
Mix together in a small bowl: ½ cup red wine vinegar; 4 teaspoons minced shallots; (1 tablespoon finely chopped parsley); 2 teaspoons cracked black peppercorns; ¾ teaspoon salt
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Step 2.
Serve chilled or at room temperature.
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