Go Back
+ servings
Oyster Vinaigrette (Mignonette Sauce)

oyster vinaigrette (shallot mignonette)

Shilpi & Etienne | between2kitchens
This oyster vinaigrette or mignonette sauce is the perfect accompaniment for freshly shucked oysters.
No ratings yet
Prep Time 10 minutes
Total Time 10 minutes
Course Oyster Condiment
Cuisine American, French
Servings 2 dozen oysters
Calories 20 kcal

Ingredients
 
 

  • 1 medium shallot
  • 115 millilitre red wine vinegar
  • ½ teaspoon cracked black pepper (preferably from a pepper mill)

Instructions
 

  • Peel the shallot and cut into small dices (brunoise) with a sharp knife. Add the shallots into a jar or bowl.
  • Add the red wine vinegar to the shallots.
  • With a pepper mill crack the black pepper over the shallot vinegar mignonette and mix with a spoon.
  • Keep chilled in the refrigerator until needed.

Nutrition

Nutrition Facts
oyster vinaigrette (shallot mignonette)
Amount Per Serving (40 g)
Calories 20
% Daily Value*
Fat 0.01g0%
Sodium 6mg0%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 1g1%
Protein 0.3g1%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens