Mignonette Recipes

A little bit of mignonette education from us to you:

Mignonette is a traditional sauce used to dress oysters. At it's core it's a piquant vinegar based sauce infused with shallot. The variations to mignonette are nearly endless, and making it can be as simple or involved as you choose! In the Oyster Saloon here at Hama Hama we always have multiple types of vinegar infusing with fruits, vegetables, or herbs in order to layer flavor into our rotating mignonettes. The recipes here are scaled down and slightly less complicated for the home cook. A blender or food processor can be used to make a blended version of any of these recipes, but it will be missing some of the texture and refinement of doing it by hand. Consider making mignonette an opportunity to work on your knife skills!

1/3C red wine vinegar

1/4C finely minced shallots (1 medium sized shallot)

1t coarsely ground black peppercorns

Stir all ingredients together and chill for an hour to infuse

Blend the vinegar and your choice of berry or mix of berries. Let the berry vinegar infuse for at least an hour in the refrigerator (overnight is even better!). Strain out the seeds and stir in the shallot and pepper. Chill for another hour to infuse.

Heat the vinegar to a simmer, take off heat, and add the lime leaf and lemongrass. Let the vinegar infuse for at least an hour in the refrigerator (overnight is even better!). Strain out the aromatics and stir in the shallot, sambal, and pepper. Chill for another hour to infuse.

Stir all ingredients together and chill for an hour to infuse

Stir all ingredients together and chill for an hour to infuse

Stir all ingredients together and chill for an hour to infuse