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The Washington Post

Shallot and Vinegar "Mignonette" for Oysters

Shallot and Vinegar "Mignonette" for Oysters 2.000
Oct 26, 2005

Freshly shucked oysters are traditionally served well chilled on ice. A good oyster bar will offer fresh lemon, cocktail sauce with a kick of grated horseradish and this classic sauce mignonette. There are many recipes, of course. This is Russell Cronkhite's version.


Servings: 2 dozen oysters
Ingredients
  • 1/4 cup dry white wine
  • 2 tablespoons sherry vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons cracked white peppercorns
  • 1/8 teaspoon coarse salt

Directions

In a small mixing bowl, whisk together all ingredients. Cover and refrigerate for 24 hours.


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Recipe Source

Adapted from Russell Cronkhite, a chef and cookbook author.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 15


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 71mg 3%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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