This classic sauce adds the perfect acidic accent to freshly shucked oysters.
3 tablespoons Champagne vinegar
2 tablespoons dry white wine
2 tablespoons minced shallots
1/2 teaspoon ground black pepper
In a small bowl, whisk together vinegar, wine, shallots, pepper, and salt. Let rest in refrigerator for 30 minutes.
Shuck oysters and arrange on a platter. Serve mignonette on the side.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|