# Mignonette Sauce - Made In

This bright, sweet, and vinegar-based sauce is a perfect accompaniment to raw oysters, clams, and other fresh seafood, especially when served cold.  

Fresh oysters are a summer and early fall staple if you’re lucky enough to live near a body of saltwater. While they can be enjoyed many ways, one of the most classic is with a mignonette sauce. The name comes from a French spice mix that included black pepper, which was used to flavor liquids. Traditionally, mignonette sauce is made from cracked black pepper, minced shallots, and red wine vinegar.

Chef Mashama Bailey of The Grey in Savannah puts her own spin on mignonette by using champagne vinegar and omitting the black pepper in favor of sugar. Chef Bailey infuses her version in our Butter Warmer before chilling the mixture overnight for extra shallot flavor. Serve ice cold, either spooning it over your oysters or decanting it into an eye dropper for controlled serving.

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URL: https://madeincookware.com/recipes/mignonette-sauce-oysters