Mignonette is a classic sauce served with raw oysters, although we find it can be an excellent dipping sauce for fried oysters as well. It’s also
great on raw clams on the half shell. Mignonettes always feature shallots or onions, peppercorns and vinegar. Our version calls for pink Szechuan peppercorns—a spicier peppercorn than black, white or green varieties, scallions and rice wine vinegar. You can keep mignonettes for quite a few weeks in the refrigerator—it won’t go bad, but the pepper flavor will get more intense, so keep that in mind.
MAKES: ½ cup (120 ml)
PREP TIME: 5 minutes
COOK TIME: None
INGEDIENTS:
- 2 tbsp (26 g) Szechuan peppercorns
- 2 tbsp (6 g) scallions, white part only, minced
- ½ cup (60 ml) rice wine vinegar
- ¼ tsp Himalayan pink salt, or to taste
INSTRUCTIONS:
- Whisk all the ingredients together in a small bowl.
- Refrigerate the sauce in a sealed container until ready to use.
- Serve 1 teaspoon (5 ml) of sauce on raw, chilled oysters.
