By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 1
44 cal · 720 min
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.
Comments
This is a condiment, not a meal—720 minutes appears to be a data error, as the actual prep is under five minutes. Fish sauce is the real friction point: you'll need a special stop at an Asian market or specialty grocer, since Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger don't stock it reliably in Charlotte. Sherry vinegar and quality shallots are easy finds at any major chain. The recipe assumes you're serving oysters or another raw seafood, which reframes the question: this works beautifully for that narrow use, but it's a condiment-and-component, not a freestanding dish, so the serving size and time data need context before you commit to shopping.
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