The finishing touch
Shallot & black pepper mignonette
A sharp, simple sauce to spoon over cooked oysters. A little goes a long way.
Enough for 24 oysters · 10 minutes + 20 minutes resting
Cook oysters thoroughly. Keep refrigerated at 40°F (4°C) or colder. Raw or undercooked oysters can cause serious illness. These recipes use fully cooked oysters. For cooked shellfish, reach 145°F (63°C) for 15 seconds. Timing is a guide; verify the food. Public-health cooking guidance ↗
Ingredients
- 1 small shallot, very finely diced (about 3 tablespoons)
- 1/4 cup (60 ml) white wine vinegar
- 2 tablespoons (30 ml) cold water
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon sugar, optional
Method
- Stir the shallot, vinegar, water and pepper in a small bowl. Add the sugar if you prefer a softer edge.
- Cover and chill for 20 minutes so the shallot flavor can settle into the vinegar.
- Spoon a few drops onto fully cooked oysters just before serving. Keep the sauce cold.
This is a sauce, not a cooking method. Vinegar, lemon and alcohol do not make raw oysters safe.
Original recipe developed for this site. Not kitchen-tested; yields and timing are starting estimates. Contains shellfish. Check ingredient labels for milk, wheat, egg, soy and other allergens. Refrigerate leftovers promptly and use within 3-4 days; never leave perishable food out over two hours (one hour above 90°F / 32°C).
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