Mignonette is a classic French vinegar-based sauce traditionally served with oysters. We gave it a Southern spin by adding a barbecue base with a touch of horseradish.
1 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons brown sugar
1 tablespoon coarse-grained Dijon mustard
2 shallots, minced
2 teaspoons horseradish
1/2 teaspoon salt
1/4 to 1/2 tsp. dried crushed red pepper
How to Make It
Bring all ingredients to a boil in a medium-size nonaluminum saucepan over medium heat; reduce heat to low, and simmer, stirring occasionally, 5 minutes. Remove from heat, and let stand 30 minutes. Cover and chill 2 hours before serving. Store in refrigerator up to 2 weeks.