Texas —Ah, oysters. Tasty naked but even better dressed to impress. And what color compliments everyone, even sea-salty bivalves? Pink!
Here's a classic recipe with a twist for mignonette sauce to serve with oysters, a staple at fine dining restaurants. Many people enjoy oysters with a squeeze of lemon, but this tangy sauce pairs well with creamy oysters too. It's a combination that tastes as good as it looks. Enjoy!
Ingredients: 1/2 cup minced shallots (about 2 1/2 ounces) 1 cup red wine vinegar or Champagne vinegar 1/8 tsp sugar Pinch Kosher salt 1 tsp pink peppercorns, crushed
Instructions: Finely mince the shallots: Peel and coarsely chop the shallots buy hand or in a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match. Then, in a a bowl, mix together vinegar, sugar and salt. Stir until sugar and salt have dissolved. Stir in shallots and crushed peppercorns. Cover bowl with a lib or plastic wrap. Refrigerate until ready to serve. Right before serving, give a quick stir to mix everything up. The peppercorns will fall to the bottom.
Annie Gimbel
