Champagne Vinegar-roasted Shallot Mignonette
By Cynthia Nims
Champagne Vinegar-roasted Shallot Mignonette
By Cynthia Nims
Yield/Serves:
Makes about ½ cup, enough for 4 dozen half-shell oysters
- 1 medium shallot
- ⅓ cup champagne or white wine vinegar
- Freshly ground black pepper
"The very classic mignonette commonly served with oysters is little more than red wine vinegar with minced shallot, the bright and brisk flavor a complement to the briny-rich oyster. You can make that by stirring together one-third cup red wine vinegar, two tablespoons minced shallot, and a grinding or two of black pepper. This twist on that classic first roasts the shallot whole to soften its sharp flavor, and uses white wine vinegar rather than red. Still brisk in flavor, it’s a bit smoother than the original." —Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims, ©2016. Published by Sasquatch Books. Photography by Jim Henkens.
Preheat the oven to 400°F.
Trim the root end from the shallot and peel away the papery outer skin. Wrap the shallot in a piece of aluminum foil and roast until it is tender when squeezed, about 30 minutes. Set aside to cool.
Finely chop 2 tablespoons of the cooled shallot. Save the rest for another use (vinaigrette dressing, rice, pasta).
In a small ramekin or other small serving dish, stir together the shallot, vinegar, and pepper to taste. The mignonette can be served right away, or allowed to sit for 1 to 2 hours. Refrigerate if making more than 2 hours in advance. (See the tips for serving raw oysters, page 48.)
Preheat the oven to 400°F.
Trim the root end from the shallot and peel away the papery outer skin. Wrap the shallot in a piece of aluminum foil and roast until it is tender when squeezed, about 30 minutes. Set aside to cool.
Finely chop 2 tablespoons of the cooled shallot. Save the rest for another use (vinaigrette dressing, rice, pasta).
In a small ramekin or other small serving dish, stir together the shallot, vinegar, and pepper to taste. The mignonette can be served right away, or allowed to sit for 1 to 2 hours. Refrigerate if making more than 2 hours in advance. (See the tips for serving raw oysters, page 48.)