Classic Oyster Mignonette

Photo: Oysters from Boitsons.
Featured: Opinel oyster knife, and mother of pearl caviar spoon and orange Sabre Paris Demi Tasse @ Bluecashew Kitchen Homestead.

My favorite accompaniment to fresh oysters is a light classic mignonette sauce. It’s a piquant sauce simply made with vinegar and shallots that pairs perfectly with a fresh squeeze of lemon juice.

Chucking oysters is easy, don’t forget your Opinel oyster knife, and mother of pearl caviar spoon and orange Sabre Paris Demi Tasse @ Bluecashew Kitchen Homestead.

TIPS

• I like to make mignonette at least a few hours ahead of time (allows flavors to really marinate and allows the shallots to mellow down some)

INGREDIENTS

• 1/3 cup finely minced shallots

• 1/4 cup white vinegar (I used kombucha vinegar for that nice golden red color but you can use all white or a mixture of white and apple cidar)

• 1/4 red wine vinegar

• 1/8 teaspoon of sugar

• 1/8 teaspoon of salt

• 1 1/4 teaspoon of finely crushed rainbow peppercorns (don’t use pre-ground pepper)