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A classic, zesty sauce for raw oysters, made with sharp red wine vinegar, finely minced shallots, and freshly cracked black pepper. It's incredibly simple to make and elevates any seafood platter.
Prepare the Shallot
Combine Ingredients
Rest and Infuse Flavors
Serve
A classic, zesty sauce for raw oysters, made with sharp red wine vinegar, finely minced shallots, and freshly cracked black pepper. It's incredibly simple to make and elevates any seafood platter.
This french recipe takes 40 minutes to prepare and yields 4 servings. At 16.03 calories per serving with 0.35g of protein, it's a beginner-friendly recipe perfect for appetizer.
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Replace the red wine vinegar with champagne vinegar for a lighter, more delicate flavor, or white wine vinegar for a slightly different tang.
Add 1 teaspoon of finely chopped fresh herbs like parsley, chives, or tarragon for a fresh, green note. Add them just before serving.
Incorporate a pinch of red pepper flakes or a few dashes of a simple, vinegar-based hot sauce for a subtle touch of heat.
Mignonette sauce adds a significant burst of bright, acidic flavor to food for very few calories, making it an excellent choice for health-conscious dining.
Shallots are a potent source of antioxidants, including quercetin and allicin, which help protect the body's cells from damage caused by free radicals.
The acetic acid present in vinegar can help promote healthy digestion and may improve the body's ability to absorb essential minerals from the food it's paired with.
A typical 2-tablespoon serving contains approximately 15-20 calories, making it a very light and low-calorie condiment.
Yes, it is generally considered a healthy choice. It is fat-free, low in calories, and made from simple ingredients. The vinegar may also offer digestive benefits.
It is the classic French condiment for raw oysters on the half shell. It also pairs well with other raw shellfish like clams and mussels.
Absolutely. Champagne vinegar is a popular and elegant alternative for a milder taste. White wine vinegar also works well. Avoid harsh vinegars like distilled white vinegar.
Store it in an airtight container, like a small glass jar, in the refrigerator for up to two weeks. The flavor will continue to develop and improve over the first few days.
The initial sharpness comes from the vinegar and raw shallot. Letting the sauce rest for at least 30 minutes (and ideally longer) is key to mellowing these flavors. A tiny pinch of sugar also helps to balance the acidity.
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