| Mignonette Sauce Recipe for Raw Oysters on the Half Shell |
Mignonette Sauce
I don't know why anyone would eat oysters with this sauce. Every time, I have tried it, it was too vinegary for me. And added to the brine of an oyster and slurped off the half shell does not do it for me. Too much Connecticut hillbilly in me, I suppose. I like to eat oysters with an oyster fork plain or with cocktail sauce but I don't recommend slurping because it is too much salt and you end up the next day with a puffy face especially if you eat a couple of dozen with Champagne. Remember, I gave out a little warning that it is recommended to always eat raw oysters with hot sauce, especially Cholulaź All Natural Hot Sauce. It helps kill any possible bacteria that may be on the shell if you are not sure of the quality of the oysters. See my recipe for cocktail sauce.
OK back to Mignonette Sauce for the thoroughbreds. No mockery intended, I just don't like it. Somebody must like it because it always accompanies oysters in fancy restaurants but I have never heard anyone extol it's virtues maybe it's a myth.
Take 3 tablespoons of crushed black pepper and with 3 tablespoons of minced shallots add 2/3 of a cup of very good white vinegar. The vinegar is probably the trick for this sauce, use an expensive freshly opened white wine vinegar. Mix in a bowl and cover in the refrigerator for at least 12 hours.
Hint, when serving oysters on a plate, they rattle around. To prevent this put the empty top shell under neath the oyster which will steady the oyster. It also looks like the serving size fills the plate. If you really like to serve raw oysters often, invest in some oyster plates that have little spaces for the oysters.
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