Mama's Sause
A small dish of icy champagne-vinegar mignonette flecked with minced shallot, beside freshly shucked oysters on the half shell.
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Champagne Vinaigrette

A bright, icy champagne-vinegar sauce (a mignonette) for raw oysters or chilled shrimp — champagne vinegar and shallots blended with a little ice until frothy and cold.

sauce quick

Ingredients

  • 1/2 cup champagne vinegar
  • 1 small shallot, finely minced
  • A few ice cubes
  • Freshly cracked black pepper (optional)

Steps

  1. Finely mince the shallot.
  2. Combine the champagne vinegar, shallot, and a few ice cubes in a blender.
  3. Blend briefly, just until frothy and well chilled.
  4. Spoon over freshly shucked oysters or chilled shrimp.
ENJOY
— like she's handing you the plate