Ingredients
- ½ cup red wine vinegar
- ¼ cup diced shallots
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Tip: Champagne vinegar or sherry vinegar also work beautifully here. Finely minced shallots release more flavor.
Directions
- Combine vinegar, shallots, salt, and pepper in a small bowl.
- Let the sauce rest at room temperature for 15–20 minutes so the flavors can meld.
- Stir gently and serve alongside fresh, chilled oysters on the half shell.
Make ahead: Mignonette keeps refrigerated for up to 3 days. The flavor deepens as it sits.
Want more recipe ideas?
If you're serious about cooking seafood the right way—fresh, responsible,
and packed with flavor—this book is an excellent reference for Gulf fish like drum, snapper, and trout.
See the Book on Amazon
The Blue Food Cookbook
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