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.
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.
We've tried several mignonette recipes and this is our favorite. We spoon it on raw and BBQ'd oysters in the half-shell, before slurping them down. Fantastic!