Lucero Rosato Balsamic Vinegar Mignonette Sauce

December 28, 2017


We love the idea of an oyster bar for parties or a simple dozen on the
half shell for a more intimate gathering; a  simple and elegant notion
perfect for New Year’s Eve, Valentine’s Day, or any celebration.
We recommend using our Rosato Balsamic Vinegar for a variation of
the classic mignonette sauce.  Rosato , or rosé balsamic vinegar pairs
well with seafoods. The Trebbiano, Albana, and Montuni grapes,
grown in  Modena and Emilia-Romagna, Italy add the ideal acidity and
fruity accent.


While making the balsamic, the skins and seeds are left in a bit longer in
a process similar to making rosé  wines. The grape skins stay in longer
than for white balsamics and much shorter compared to red  balsamics
to  achieve this characteristic rosé color and flavor.




¼ cup Lucero Rosato Balsamic Vinegar

1 tbsp minced shallot

¼ tsp freshly ground black pepper




1-  Combine all ingredients and chill.

2-  Serve with chilled oysters or other shellfish.

3-  This recipe makes enough for a dozen oysters


Lucero Kitchen

Shown:  Dabob Bay and Snow Creek Oysters,

both known for their crisp and briny nature

and sweet melon finish.




Print Article

Leave a Comment