Classic Mignonette
1
- Prep Time5 mins
- Total Time35 mins
- Makes1/2 cup
Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.
The traditional version of this oyster condiment gets its tanginess from wine vinegar and its sweetness from delicate shallots.—Soo Kim
Ingredients
1/2 cup finely diced shallots
1/3 cup white wine vinegar or sherry vinegar
1 tsp pepper
Pinch each kosher salt and granulated sugar
Instructions
In a small bowl, stir together all ingredients. Let stand at room temperature for at least 30 min to allow flavours to meld. Serve with oysters on the half-shell. Sauce can be covered and refrigerated for up to 3 days.
Kitchen tip
Avoid chopping shallots over and over; fewer cuts bring out their natural sweetness and reduces the overbearing onion flavour.