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Mignonette or French shallot vinaigrette
The Mignonette or French shallot vinaigrette is a classic condiment made by finely chopping shallots and mixing them with red wine vinegar. This sauce is traditionally served chilled over fresh raw oysters to enhance their natural briny flavor. It can also be transformed into a granita by freezing and scraping it to create a refreshing, icy topping.
Prep Time
5 mins
Servings:
2
dozen oysters
Course:
Condiments
Cuisine:
European, French, International
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.
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