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Champagne Mignonette

The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, September 2002

Ingredients

  • 1 shallot, finely minced
  • 1/2 cup Champagne vinegar
  • 2 tablespoons Champagne or sparkling wine (optional)
  • 1/2 teaspoon freshly ground black pepper
  • Fresh shucked oysters, for serving

Directions

  1. Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.

Cook's Notes

The recipe can be doubled or tripled for larger groups.

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