There are as many riffs on this traditional oyster accompaniment as there are cooks. In this version, dry white wine both tempers the vinegar’s harsh acidity and adds an extra layer of complexity. White pepper preserves the bright color, but black pepper works fine. Invent your own mignonette by experimenting with different vinegars and adding fresh herbs or ground-dried spices.
This article originally appeared in the February/March 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!
How to Make White Wine Mignonette Sauce
In a small bowl, combine the vinegar, wine, shallot, pepper and salt. Refrigerate the mignonette in an airtight container for at least 1 hour before serving; store in the refrigerator for up to 1 week. Makes ½ cup.