Mignonette Sauce
Recipe GLPRe1d191cb632b5f
A classic, refined condiment combining sherry vinegar, minced shallots, and cracked black pepper. This versatile sauce complements fresh oysters, seafood, and vegetables. The fish sauce adds subtle umami depth while the vinegar provides bright acidity. Best prepared ahead to allow flavors to meld and develop over time.
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Ingredients
1/4 cup sherry vinegar
1 small shallot, minced
1 teaspoon fish sauce
2 teaspoons freshly cracked black pepper
Kosher salt, to taste
Directions
Mince the shallot into very small, uniform pieces, setting it aside in a small bowl.
Pour the sherry vinegar into the bowl with the minced shallot.
Add the fish sauce to the mixture and stir well to combine.
Grind the black pepper fresh and add it to the sauce, stirring until evenly distributed.
Season with kosher salt to your taste preference, stirring to dissolve.
Cover and let the sauce rest at room temperature for at least 12 hours (or up to 24 hours) to allow the flavors to fully develop and meld together.
Stir before serving alongside oysters, seafood, or vegetables as desired.
