From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Creole Mignonette Sauce The classic mignonette sauce is a mingling of shallots, vinegar, black pepper, and a little salt. its most familiar use is on raw oysters. However, it grew out of a dry seasoning for meats. I see no reason why we should allow the evolution to stop, and so I have here a New Orleans version, still designed for splashing on good oysters. The olive oil--a new element for a mignonette--recalls the practice at the old oyster bars of putting out little bottles of green olive oil for dousing oysters in lieu of the flavor-killing ketchup. The oil brings out the oyster's flavor beautifully. 1/2 cup red wine vinegar 1 green onion, tender green parts only, snipped into very thin rings 1 tsp. Tabasco 1/2 tsp. freshly ground black pepper 3 Tbs. extra-virgin olive oil Mix all the ingredients in a jar. Keep for at least an hour, chilled, before using. About a half-teaspoon per oyster is perfect. Makes enough for about four dozen oysters. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com