Mignonette Sauce for Oysters

Name: Mignonette Sauce for Oysters
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 71 grams 1/2 cup minced shallots (about; 59 milliliters white vinegar; 59 milliliters clear, unseasoned rice vinegar; 0 teaspoons sugar; 0 teaspoons salt; 1 teaspoons finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

The recipe Mignonette Sauce for Oysters can be made in roughly 4 hours and 15 minutes. This sauce has 340 calories, 3g of protein, and 0g of fat per serving. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 1. Head to the store and pick up peppercorns, vinegar, salt, and a few other things to make it today.

Instructions

Finely mince the shallots: Peel and coarsely chop the shallots.

Ingredients you will need

Shallot

Ground Meat

Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.

Ingredients you will need

Shallot

Equipment you will use

Food Processor

You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

Ingredients you will need

Shallot

Ground Meat

Equipment you will use

Food Processor

Bowl

Stir in white vinegar, rice vinegar, sugar, salt:

Ingredients you will need

Distilled White Vinegar

Rice Vinegar

Sugar

Salt

Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl.

Ingredients you will need

Shallot

Equipment you will use

Bowl

Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork.

Ingredients you will need

Distilled White Vinegar

Rice Vinegar

Sugar

Salt

Add the freshly crushed white pepper. Stir with a fork.

Ingredients you will need

White Pepper

Chill: Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.

Ingredients you will need

White Peppercorns

Equipment you will use

Bowl

The mignonette will last up to a month in the refrigerator.

To serve, shuck the oysters. (Here is an excellent video by Serious Eats on How to Shuck an Oyster.) Make sure that the oyster is loose in the shell before serving.

Ingredients you will need

Oysters

Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages"). People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

Ingredients you will need

Oysters

Sauce