Mignonette Sauce
Difficulty Level: Easy
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Prep Time:30 Minutes
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Yield:1 Cup
Ingredients
- ¾ cup vinegar (red wine, white wine or champagne)
- 1 tablespoon olive oil, optional
- 2 shallots, minced
- 2 teaspoons cracked black peppercorns
- 1 tablespoon chopped chervil or Italian parsley
- Juice of 1/2 lemon
- 177.44ml vinegar (red wine, white wine or champagne)
- 12.78g olive oil, optional
- 2 shallots, minced
- 8.52g cracked black peppercorns
- 12.78g chopped chervil or Italian parsley
- Juice of 1/2 lemon
The classic accompaniment to a shucked raw oyster. The acidity of this sauce can’t be matched in its ability to enhance every slurp!
Preparation
STEP 1
In a small bowl whisk together all ingredients.
STEP 2
Cover and chill for 30 minutes. Serve with chilled raw oysters.