Total Time
10 Mins
Yield
Make 1 1/4 cups

Mingonette is the perfect balance to the salty and briny oyster. This sauce goes best with cold oysters and a glass of Chardonnay, but it'd also be great stirred into mashed avocado or whisked together with olive oil for a great salad dressing.

How to Make It

Combine vinegar, sparkling wine, shallots, crushed peppercorns, and salt in a pint-size mason jar, and secure lid on top. Shake vigorously. Serve with fresh shucked oysters.

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