French Mignonette Sauce

French Country Cooking with Edward Delling-Williams

French Mignonette Sauce

Servings 2 servings
Author Chef Edward Delling-Williams


  • 2 or 3 large finely diced shallots
  • ¼ cup red wine vinegar
  • ¼ cup malt vinegar
  • Maldon salt
  • black pepper ground


  • Peel and finely dice the shallots. If you want, you can put them into a food processor and pulse a few times until the shallots are finely minced (but not mushy), but I prefer the hand-cut version.
  • Add all the different kinds of vinegar and season with salt and pepper, then heap this onto freshly shucked oysters. Boomtown!