Classic Mignonette Oyster Dressing
Classic Mignonette Dressing is a tangy and flavorful sauce that is typically served with oysters.
The ingredients include minced shallots, white vinegar, unseasoned rice vinegar, sugar, salt, and finely crushed white peppercorns.
The mixture is combined and chilled before serving with freshly shucked oysters.
Ingredients
1/2 cup minced shallots
1/4 cup white vinegar
1/4 cup unseasoned rice vinegar (if using seasoned rice vinegar, omit the sugar and salt)
1/8 teaspoon sugar
1/8 teaspoon salt
1 1/4 teaspoon finely crushed white peppercorns (do not use pre-ground or powdered white pepper)
The steps
Peel and coarsely chop the shallots.
Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match. You can also finely mince by hand if you wish.
The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette. Place the minced shallots and any liquid released from them in a non-reactive bowl.
Add the white vinegar, rice vinegar, sugar and salt. Stir with a fork. Add the freshly crushed white pepper.
Stir with a fork. Cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours.
For best results, store for at least 2 days before using. The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.
The mignonette will last up to a month in the refrigerator. Serve the Mignonette: To serve, shuck the oysters and lay on a bed of ice. Place the mignonette sauce in a small bowl with a small spoon, alongside the oysters on a platter.
Tips
FREEZING FISH
Save for later
If you are not planning to eat your fish in the following few days after purchase, then a good option is to freeze it.
While frozen fish loses some of its quality characteristics, this compromise can be mitigated by following a few steps…
FILLETING FISH
How to prepare
Choose a large bench space and make sure all surfaces are clean – best to use a good-sized chopping board that is larger than the fish you intend to fillet…
FISH STORAGE
Stay fresh
Transporting fish from Le COMPTOIR de L’OCÉAN to your home: always use a cooler or insulated bin, and plenty of ice…
