Mignonette Sauce

Mignonette is a classic American condiment used with raw oysters on the half-shell, originating from the New Yorker Sherry Netherlands Hotel, where it was first made in the 1930s by chef Théophile Kieffer. The sauce is made with a combination of white or red wine vinegar, coarsely cracked pepper, and finely chopped shallots.

Once mixed together in a bowl or a jar, mignonette is covered and chilled for three days before it's served with oysters. The flavors become better with age so it's not unusual to leave the condiment in the refrigerator for up to three weeks.