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 and The Grey Market in Austin 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.
Mignonette Sauce
A zesty, must-have condiment for oysters.
Mashama Bailey
Combine all ingredients in a Butter Warmer over medium-high heat.
Once the mixture comes to a boil, reduce the heat to a simmer and let cook for one minute.
Remove from heat. For a more intense flavor, let infuse overnight, then strain. Otherwise, strain out the shallots and chill sauce to ice cold.
Serve overtop fresh oysters.
Known for her deeply personal “port city Southern food,” Chef Mashama Bailey is part of the new culinary vanguard and a staunch advocate for the Oyster Shucker. Her menus come to life in a former Greyhound bus station, and are prepared and finished with Made In Stainless Clad.
