Shallot and Vinegar "Mignonette" for Oysters

The Washington Post, October 26, 2005

• • Cuisine: American
• • Course: Condiment
• • Features: Healthy, None

Summary:

Freshly shucked oysters are traditionally served well chilled on ice. A good oyster bar will offer fresh lemon, cocktail sauce with a kick of grated horseradish and this classic sauce mignonette. There are many recipes, of course. This is Russell Cronkhite's version.

Makes enough for 2 dozen oysters

Ingredients:

• • 1/4 cup dry white wine
• • 2 tablespoons sherry vinegar
• • 2 tablespoons minced shallots
• • 2 teaspoons cracked white peppercorns
• • 1/8 teaspoon coarse salt

Directions:

In a small mixing bowl, whisk together all ingredients. Cover and refrigerate for 24 hours.

Recipe Source:

Adapted from Russell Cronkhite, a chef and cookbook author.

15 calories, n/a fat, n/a saturated fat, n/a cholesterol, 71mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.