- Portion size 12 servings
Ingredients
Method
Start with a dozen raw oysters.
Mix together shallots and red wine vinegar; refrigerate for at least 12 hours or up to 1 day. Spoon over oysters.
Good to Know
Mignonette sauce, made simply with shallots and red wine vinegar, is a traditional topping for raw oysters, adding flavour and enhancing the briny, sweet taste of the delicate oysters without overpowering them.
