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Hot Mignonette Sauce

Photo: Stephen Devries; Styling: Rachael Burrow


Makes about 1/3 cup

Serve this 4-ingredient, Sriracha-based sauce with oysters. 


  • 1/4 cup white wine vinegar
  • 1 tablespoon finely minced shallot
  • 1 teaspoon sriracha sauce
  • 1/8 to 1/4 teaspoon freshly ground pepper

How to Make It

  1. Stir together all ingredients; let sit at least 10 minutes or up to 1 hour before serving.

    Peeling and Mincing Shallots