Mignonette Sauce For Oysters
Mignonette Sauce For Oysters is a simple and elegant way to enjoy oysters. It's the perfect finger food to have for a New Year's Eve party!
Ingredients
- 24 oysters (2 dozen) (NOTE 1)
- 4 small shallots (finely diced) (NOTE 2)
- ¼ cup white wine vinegar (NOTE 3)
- ¼ cup red wine vinegar (NOTE 3)
- 2 tsp sugar (NOTE 4)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Cut the top and bottom of the shallots and peel off all the dry layers of the skin. Use a sharp knife to dice the shallots finely.
- Combine the red and white vinegar, sugar, salt and pepper in a small bowl. Whisk the sauce until the sugar and salt dissolve, then add in the shallots and give it a mix. Cover bowl and set aside for the flavours to infuse for 30 minutes before serving.
Notes
NOTE 1: Oysters - The most common oysters around my area are Pacific and Sydney rock. When eating raw, I prefer the taste of Sydney rock as they are smaller and tastier. For cooking, I use the Pacific because they are larger and meatier. However, any variety of oysters will work, but try to find the freshest oysters possible because you'll be eating them raw. The last thing you want is to be sick after eating them!
NOTE 2: Shallots (eschalots) - I've seen the stores here call shallots 'eschalots' or 'French shallots'. Eschalots look like small brown onions but are skinny and oval-shaped, they're difficult to peel and way more expensive than other types of onions.
NOTE 3: Red and white vinegar - Some recipes only use red wine vinegar to make Mignonette Sauce, but I like to add white wine vinegar as I find red wine vinegar on its own is too harsh on the palate. White wine vinegar is milder and not as strong as red vinegar.
NOTE 4: Sugar - Sugar decreases the raw and harsh taste of the vinegar. It only adds a subtle sweetness to the sauce.
Leftovers - Transfer the sauce into a sealed container and refrigerate, it'll be good for up to a month.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1oysterCalories: 22kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 26mgPotassium: 16mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 2mgIron: 1mg