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.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


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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