France | Sauces | Oysters | Vinegar

Mignonette

(French pepper sauce for raw oysters)

Yield: About 2/3 cup


INGREDIENTS PREP AMOUNT
Peppercorns, black or white coarsely ground 3 Tbsp
Shallots minced 2-3
Vinegar, red or white wine 2/3 cup
Salt pinch

METHOD

Basic Steps:  Mix → Chill
  1. Mix all together well. Chill. Spoon over oysters or clams on the half shell and serve.

VARIATIONS

  • Use other vinegars such as sherry or champagne vinegar if you like. You can also substitute wine or champagne for some of the vinegar.
  • Some recipes call for reducing the vinegar by half over heat before mixing with the other ingredients.

NOTES

  • Don't oversalt, as oysters are quite briny on their own.