Good stuff as a change from a cocktail sauce , hot sauce, or nekkid:

1/2 cup white vinegar
1/2 cup unseasoned rice vinegar
1/3 to 1/2 cup finely minced shallot
Several grinds of fresh pepper

Mix it and refrigerate for at least a few hours...it's best after 2 days. Just a dab on an oyster is really nice

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Posted by Martini

Near Athens

Member since Mar 2005

48861 posts

Posted on 3/10/15 at 8:08 pm to OTIS2

I make it like that but I prefer champagne vinegar to the white. A bit less bite. And I much prefer it to cocktail sauce because it is very fresh. And why we don't see it around here is beyond me.

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Posted by Mo Jeaux

Member since Aug 2008

59055 posts

Posted on 3/10/15 at 8:30 pm to OTIS2

I'm a fan, but generally use red wine vinegar.

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Posted by DocHolliday1964

Member since Dec 2012

1305 posts

Posted on 3/10/15 at 9:07 pm to OTIS2

I made a similar one with homegrown citrus when my kumquat and orange trees were producing. Also added some finely diced jalapeños. +1 on the Champagne vinegar.

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Posted by GRTiger

On a roof eating alligator pie

Member since Dec 2008

63192 posts

Posted on 3/10/15 at 9:13 pm to OTIS2

Had this with some PEI oysters up in Saint John, New Brunswick and was an immediate convert. So good with the extra salty NE oysters. I believe they used red wine vinegar.

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Posted by lilwineman

Baton Rouge

Member since Dec 2008

1053 posts

Posted on 3/10/15 at 9:49 pm to OTIS2

Im with the rest. White vinegar isn't my standard go to for that. Can be a bit overwhelming. Red wine vinegar works fine, white balsamic can be good with a torch of fresh citrus added. Tends to be on the sweeter side though.

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Posted by BoogaBear

Member since Jul 2013

5604 posts

Posted on 3/10/15 at 10:07 pm to OTIS2

quote:
rice vinegar

Dear lord I've been all over the suburbs of Birmingham looking for rice vinegar for my sushi rice. Haven't found it anywhere!

Rant over, that sounds really good.

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Posted by offshoreangler

713, Texas

Member since Jun 2008

22338 posts

Posted on 3/10/15 at 10:37 pm to OTIS2

I know the Pappa's family of restuarants is rarely the barometer for great food, but their mignonette sauce has soy sauce in it, and is my preferred mignonette.

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Posted by webstew

B-city

Member since May 2009

1267 posts

Posted on 3/11/15 at 11:51 am to OTIS2

I made this variant mignonette when I did an oyster roast last month. It was on Eric Ripert's website. It got inhaled along with the more conventional shallot/champagne vinegar mignonette that I made. It also uses rice wine vinegar, mirin, cilantro, and minced jalapeno.

Hog Wash Mignonette courtesy of Eric Ripert

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Posted by Caplewood