Author's Notes: A classic accompaniment to raw oysters, our mignonette sauce is made with shallots, French Champagne Wine Vinegar, and freshly ground black pepper.
Mignonette Sauce Print Recipe
- ¼ Cup LeRoux French Champagne Wine Vinegar
- 1 Tbs. Minced Shallot
- ¼ Tsp. Freshly Ground Black Pepper
- 12 Large Oysters, freshly shucked
- Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters.