Champagne Mignonette Recipe
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
12 kcal
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Course
Appetizer
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Cuisine
North American
Champagne Mignonette Recipe
Description
The Champagne Mignonette Recipe combines a quarter cup of champagne with champagne vinegar, minced shallots, and freshly cracked black pepper to create a bright, acidic sauce meant for raw oysters. The acidity from the vinegar and champagne balances the rich, saline flavor of the oysters, while the shallots contribute a mild sharpness and texture. The oysters are shucked and served on a plate layered with crushed ice, which both keeps them cold and fresh during serving. Optional accompaniments like lemon wedges and freshly grated horseradish allow for added zest and heat, catering to individual preferences.
Traditionally, oysters are eaten fresh from the half shell paired with a refreshing mignonette to highlight their delicate flavor. The inclusion of champagne in the sauce gives an elegant touch and amplifies the crisp notes.
Proper shucking is important for safety and enjoyment; oysters should be tightly closed before opening, and any with off smells or open shells discarded. Shucking should be done carefully to avoid shell fragments in the oyster meat. This mignonette keeps the oysters bright and appetizing when chilled and served immediately.
Ingredients
- ¼ cup champagne
- 2 tablespoons champagne vinegar
- 2 teaspoons shallot finely minced
- black pepper fresh cracked
- ice to keep oysters cool, crushed
- 12 raw oysters shucked
- lemon optional, lemons as wedges, horseradish freshly grated
- horseradish optional, lemons as wedges, horseradish freshly grated
- horseradish optional, freshly grated
Instructions
- Combine the champagne, vinegar, shallots, and pepper in a small bowl and set aside.
- Cover a rimmed plate with ice then arrange the shucked oysters on top.
- Serve with the champagne mignonette, lemon wedges, and horseradish. Enjoy, preferably with a glass of champagne!
Notes
- Choose oysters that are tightly closed and discard any that are open or smell pungent.
- To shuck oysters, hold firmly with a towel and use an oyster knife at the hinge, gently twisting until it opens.
- Run the knife along the shell edges to release the membrane and avoid shell fragments in the oyster meat.
- Use a separate, inexpensive knife for shucking to protect good kitchen knives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Serving | 3 oysters with mignonette | |
| Calories | 12kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 5mg | 0% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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