Here’s the scenario: You’ve got a girl coming over, oysters and champagne on ice. Damn, you’re a lucky guy. It’s about to get even better, because not only did you shuck your own oysters (probably best to do this before she arrives), but you’ve made a delicious sauce to help those oysters go down smoothly, following this Classic Mignonette recipe. Chances are, you’re closing this deal.
- 20 oysters, cleaned and halved (depending on the number of guests, assume 1-2 oysters per person)
- 1/4 cup chives, minced, for garnish
- 3/4 cup red wine vinegar
- 1/4 cup dry red wine
- 1 cup shallots, minced (about 5 medium shallots)
- 1/4 cup fresh lemon juice, (2 medium-sized lemons)
- 1/4 teaspoon kosher salt
Note on vinegar: The traditional mignonette, that tangy vinegar mixture above, is made with red wine vinegar. Since I mentioned Champagne you should know that you can also use Champagne vinegar.