Classic mignonette sauce is simply champagne vinegar, shallots, and black pepper. This twist adds heat and sweet to the mix. Now that I've come up with it, I can't stop putting it on oysters raw or cooked.
If you happen to have pepper jelly sitting around, feel free to mix that in to taste in place of the chile and brown sugar.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 1/2 cup Mignonette Sauce
- 1/2 cup cider vinegar or white wine vinegar
- 1 small shallot
- 1/4 - 1/2 tsp. red chile flakes
- 1 - 2 Tbsp. brown sugar
- Sea salt (optional)