Mignonette, the acidic sauce served beside or on top of oysters, helps to balance out oysters salty sweetness. You might not make one often, but having a mignonette in your cooking repertoire is a must. This is especially true as the weather heats up and summer barbecues fill our calendars. When you pick up your oysters, say no to the sickly sweet cocktail sauce and whip up your own quick mignonette. This recipe uses the milder and more nuanced white balsamic vinegar instead of red wine vinegar and makes enough for one dozen oysters, scale up as needed and serve in a small dish.
- 2 tbsp minced shallot
- 1 tsp cracked black pepper
- 1/3 cup white balsamic vinegar (or red wine vinegar)
- 1 tbsp minced parsley
Combine all ingredients in a small bowl. Serve.