Oysters With Mignonette Sauce
Ready In: 5 mins
Yields: 36 oysters
Ingredients
- 1⁄2 cup dry white wine
- 1 tablespoon sherry wine vinegar
- 1 shallot, finely chopped
- white pepper
- salt, as needed
Directions
- Place wine and vinegar in saucepan and reduce to one-half.
- Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty).
- Set aside to steep.
- As you shuck your oysters, collect their juices and add to the mignonette sauce.
- Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.
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