Blood Orange Mignonette

Blood Orange Mignonette
Blood orange juice adds a vibrant scarlet hue to this mignonette sauce, but if blood oranges are hard to come by, regular orange juice and zest may be substituted.


1 plump shallot, peeled and minced
1 teaspoon sugar
½ cup light-colored red wine vinegar
2 tablespoons freshly squeezed blood orange juice
1 teaspoon finely grated blood orange zest
2 teaspoons freshly cracked Kampot black peppercorns


Place the minced shallot in a small mixing bowl and sprinkle with the sugar; let stand for a minute or two. Stir in the red wine vinegar, blood orange juice, zest, and cracked black pepper. Serve as an accompaniment to raw oysters on the half shell. The sauce will keep in the refrigerator for up to 10 days.

Makes about 2/3 cup

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