Mignonette Sauce makes a wonderful and simple topping for raw oysters! This tangy sauce bursting with shallots is a perfect match for fresh shucked oysters!
1 cup chopped shallots (about 5 shallots)
1/2 cup rice wine vinegar
1 tablespoon red wine vinegar
1 pinch of sugar
1 pinch of sea salt
1 pinch of fresh ground pepper
1) Peel shallots and roughly chop them, measuring out about a cup.
2) Pulse shallots in a mini food processor or mince them very finely.
3) Stir shallots together with other ingredients and season well with salt and pepper.
4) Let sit for at least 15 minutes but overnight is best.
Serve with raw oysters, lemon, and hot sauce! This amount of sauce will serve about 5 dozen oysters.
This delicious recipe was brought to you by Macheesmo. Read the full post at https://wp.me/pkSYO-8Rt.