Mignonette or French shallot vinaigrette
User Reviews
4.9
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Prep Time
5 mins
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Servings
2 dozen oysters
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Course
Condiments
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Cuisine
European, French, International
Mignonette or French shallot vinaigrette
Description
This recipe starts by finely mincing peeled shallots and combining them thoroughly with red wine vinegar. The mixture mellows as the flavors blend and is typically refrigerated until ready to serve.
For a textured variation, the mixture can be frozen into a granita. Freezing for about 30 minutes, then stirring periodically prevents full solidification, forming a slushy texture resembling crushed ice or fresh snow. Alternatively, it can be frozen solid and scraped with a fork shortly before serving to achieve a similar effect.
The sharp acidity of the vinegar combined with the pungent, mild sweetness of the shallots makes this vinaigrette especially suited to accompany fresh oysters, providing a zesty contrast to their soft, briny taste.
Ingredients
- 2 shallot peeled
- ¼ cup red wine vinegar
- oyster fresh raw on the half shell
Instructions
- Chop the shallots very finely either by hand or using a mini-food processor.
- Add the red wine vinegar and mix well. Save refrigerated until ready to use or follow the instructions below to make a granita.
- To make a mignonette granita just put in the freezer, let it rest for about 30 minutes, then stir it and put it back. Repeat the process until you have a mix that looks like a cross between crushed ice and fresh snow. Another way to make it is to just let it freeze completely, take it out about 10 minutes before serving and then start scrapping it with a fork.
User Reviews
Overall Rating
4.9
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