The best magazine
A Sweet Chile Sauce for Oysters
Classic mignonette sauce is simply champagne vinegar, shallots, and black pepper. This twist adds heat and sweet to the mix. Now that I've come up with it, I can't stop putting it on oysters raw or cooked.
If you happen to have pepper jelly sitting around, feel free to mix that in to taste in place of the chile and brown sugar.
Chile Citrus Sauce
Nuoc Cham Vietnamese Dipping Sauce
- 1/2 cup cider vinegar or white wine vinegar
- 1 small shallot
- 1/4 to 1/2 teaspoon red chile flakes
- 1 to 2 Tablespoons brown sugar
- Sea salt (optional)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About 1/2 cup Mignonette Sauce
Put the vinegar in a small bowl or measuring cup. Mince the shallot and add to the vinegar. Let sit about 10 minutes (the vinegar will soften the shallots and the shallots will flavor the vinegar). Add the chile flakes and sugar. Stir to dissolve the sugar. Let sit a few minutes and taste. Add more chile and/or sugar to taste. Serve with freshly shucked oysters or hot grilled oysters.