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Indulging in oysters on the half-shell this holiday season? Be sure to serve with sauces to add some flavor!
INGREDIENTS
Classic
¼ cup minced shallots
¼ cup white vinegar
¼ cup unseasoned rice vinegar
1/8 tsp sugar
1/8 tsp salt
1 ¼ tsp finely crushed white peppercorns
Tarragon
½ shallot, chopped
¼ cup red wine vinegar
2 tsp chopped tarragon
¼ tsp salt
½ tsp pepper
Raspberry
1 Tbsp raspberry puree
1 Tbsp shallots, chopped
½ cup white wine vinegar
1 Tbsp fresh basil, chopped
½ Tbsp pepper
Champagne
2 Tbsp champagne vinegar
2 Tbsp shallots, chopped
¼ tsp kosher salt
½ tsp pepper
½ cup dry white wine
Pomegranate
3 Tbsp white wine vinegar
1 Tbsp pomegranate juice
½ shallots, chopped
½ tsp pepper
1 pinch of sugar
1 Tbsp pomegranate seeds
DIRECTIONS
Pick your mignonette flavor. Chop the ingredients that the sauce calls for. Mix all the ingredients until well-combined. Serve and enjoy! For best results, store for at least 2 days before using. The mignonette will last up to a month in the refrigerator.