Mignonette is a classic accoutrement for freshly shucked oysters. Minced shallots are mixed with white wine vinegar, crushed peppercorns and tarragon for an acidic and peppery garnish to offset briny oysters. It’s simplicity at its best.
LeFevre's pro tip when serving a mignonette with oysters: Use a fork to dress them, not a spoon. The point is to add just the pickled shallots to the oyster, not the vinegar, which will overpower the flavor of the oyster.
To learn more, read “For Shuck's Sake.”
Recipe adapted from David LeFevre, Fishing with Dynamite, Los Angeles, CA
Yield: 1½ cups
Prep Time: 10 minutes, plus 1 hour marinating time
Cook Time: N/A
Total Time: 10 minutes, plus 1 hour marinating time
¾ cup white wine vinegar
1½ tablespoons whole black peppercorns, coarsely ground
3 large shallots, peeled and minced
1 tarragon sprig
Kosher salt, to taste
In a small bowl, combine all the ingredients and stir well to combine. Let sit for 1 hour at room temperature, then serve.
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