Mignonette Sauce
Photo by Julia Gartland
- Serves
- 1/4 cup mignonette
- Prep Time
- 12 Hours
Mignonette is hands-down my favorite condiment on the oyster tray. Hot sauce is fine, sure, if not a little too overpowering; same goes for cocktail sauce. The horseradish comes in with a kick that I’m never quite prepared for, and frankly, it sticks around much longer than I’d like. To adequately taste the oceanic brine of a freshly shucked oyster, I want a complementary accoutrement that’s there to elevate and highlight the salty-sea tang, not mask it. (This may be a controversial opinion to some, I know.)
In comes mignonette, a French sauce that's typical paired with seafood. The tart sherry vinegar carries the saline from the oyster across the palate, and the gentle bite of the marinated shallot finishes the oyster shot on a bright, allium note. My twist: a few drops of fish sauce for an extra-savory boost.
Ingredients
- 1/4 cup sherry vinegar
- 1 small shallot, minced
- 1 teaspoon fish sauce
- 2 teaspoon freshly cracked black pepper
- Kosher salt, to taste
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Mignonette Sauce
Directions
- Step 1
Combine the vinegar and shallot in a bowl. Let soak overnight (this diminishes the bite from the shallot).
- Step 2
When ready to serve, add the fish sauce and pepper, and season with salt to taste.