- 1 cup strawberries, trimmed and chopped
- 2 teaspoons sugar
- 2/3 cups white wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon minced parsley
Combine strawberries, sugar and vinegar in a small pan. Bring to a simmer, stir until sugar is dissolved. Remove from heat. Cool to room temperature. Strain solids. Place in a non-reactive container. Stir in shallots and parsley. Refrigerate until ready to serve oysters. Mignonette will last a week in the refrigerator.