Classic Mignonette
4
- Prep Time5 min
- Total Time35 min
- Makes1/2 cup
Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.
The traditional version of this oyster condiment gets its tanginess from wine vinegar and its sweetness from delicate shallots.—Soo Kim
Ingredients
1/2 cup finely diced shallots
1/3 cup white wine vinegar or sherry vinegar
1 tsp pepper
Pinch each kosher salt and granulated sugar
Instructions
In a small bowl, stir together all ingredients. Let stand at room temperature for at least 30 min to allow flavours to meld. Serve with oysters on the half-shell. Sauce can be covered and refrigerated for up to 3 days.
Kitchen tip
Avoid chopping shallots over and over; fewer cuts bring out their natural sweetness and reduces the overbearing onion flavour.
Get more recipes to send the New Year off in style with our guide to building an epic seafood tower.
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