Snack, Starter French
August 1, 2016
This mignonette dressing is a classic for a reason. Quick and easy to assemble, it adds a pepper kick and acidity to raw oysters and makes an interesting alternative to lemon juice.
4 tbsp red wine vinegar
1/2 shallot, very finely diced
1/4 tsp ground black pepper
5ml olive oil
Stir vinegar, shallot, and pepper in a small bowl. Add a few drops of olive oil.
Refrigerate for 20 mins. Drizzle over oysters.
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