Return to Content

Oysters with Mignonette Sauce

by in Dec 2010

Ingredients:

  • 1 tablespoon finely chopped shallots
  • 1 tablespoon cider vinegar
  • 1 tablespoon rice-wine vinegar
  • Freshly ground black pepper
  • 2 dozen freshly shucked oysters

Instructions:

In a small bowl, combine shallots, vinegars, and pepper. Chill until ready to use. To serve, spoon over shucked oysters.
Updated Wednesday, December 22nd, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order