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This is a 5 star Mignonette. The two vinegars, the brown sugar and the hot sauce really are a nice combo. This is a vibrant change from the regular Mignonette. Thanks for this, French Tart.

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Chef Regina V. Smith June 08, 2010

Delicious! I used spring onions rather than shallots because of what I had on hand and the splash of tabasco gave it a nice little kick that blended wonderfully with the other flavours. I tried a few each way and also preferred them when left to marinate for 15 minutes or so.

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Peter J September 22, 2013

This was just fantastic! We really loved the Mignonette sauce - it had just the right amount of tartness and spiciness. Just yummy! We served the oysters in the shell this as a pre dinner apetizer last night for New Years. It was just so good and the 1/2 dozen per person didn't seem like quite enough. Thanks for posting!

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Deantini January 01, 2010

Absolutely amazing as always, FT! These are delicious and I personally could of eaten a dozen oysters, but I left some for Dennis. The sauce is really quite zippy (not hot) and really quite a terrific addition to raw oysters. I didn't have shallots so used green onion freshly picked from the greenhouse, and added a extra kick of Tabasco, but no other changes were made. Oh my this is good, I might need to go and find more oysters, just use the mignonette sauce. Thank you so much, FT! Yummericious! Made for *Everyday is a Holiday* tag game, March 2009.

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Andi of Longmeadow Farm March 06, 2009
Freshly Shucked Oysters and Sauce Mignonette With a Twist!