Spicy Mignonette Sauce Recipe

From: Shucked by Erin Byers Murray

  • 1 tablespoon jalapeno pepper, minced
  • ¼ cup shallots, minced
  • 1 tablespoon fresh-ground black pepper
  • ½ cup dry white wine
  • ½ cup white wine vinegar
  • 2 tablespoons fresh cilantro, chopped
  • 1 lemon, cut into 8 wedges

Combine jalapeno, shallots, pepper, wine, vinegar, and cilantro in a small bowl and stir with a fork. Keep cold (on ice or in refrigerator) while shucking and plating your oysters. Top shucked oysters with a spoonful of cold sauce. Serve with lemon wedges.

Makes enough for about 2 dozen oysters.

Click here for the story behind this spicy mignonette sauce.

Shucked, sauced, sensational! Oysters with Mignonette Sauce.


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