Beer makes batters better, meat more tender, and sauces more flavorful.
Oysters with Classic Mignonette Sauce
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- #17783
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
36 oysters on the half shell, chilled
1/2 cup dry white wine
1 tablespoon sherry vinegar
1 shallot, finely chopped
white pepper, to taste
salt, as needed
directions
Place wine and vinegar in saucepan and reduce to one-half. Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty). Set aside to steep.
As you shuck your oysters, collect their juices and add to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.
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nutrition data
Nutritional data has not been calculated yet.
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