It’s the sort of thing you mix in a small bowl while the oysters rest on a tray of crushed ice. No tricks, no heavy flavors, no shortcuts. Just a classic mignonette for raw oysters that tastes like it belongs right next to the shells.

If you’ve ever wondered how restaurants get that crisp, clean acidity that cuts through the ocean sweetness, this is it. Once you make it at home, you’ll rarely serve oysters without it.

Can I make mignonette in advance?

Yes.It actually tastes better after a few hours.Up to 48 hours in the fridge is ideal.The vinegar keeps the shallots crisp but slightly mellowed.

Why does my mignonette look cloudy?

Two common reasons:

• Shallots cut too roughly (release more juice)

• Pepper ground too fine
  It’s still safe; it just affects the look. Finely minced, evenly cut shallots solve this.

Which vinegar is best?

Red wine vinegar is the classic base.Champagne vinegar adds brightness without sharpness.Avoid balsamic—it’s too sweet and heavy.

Can I substitute onions for shallots?

You can, but the flavor becomes harsher and less refined.Shallots give the clean, crisp taste mignonette is known for.

Do I need to strain the sauce?

No.The shallots are an essential part of mignonette; they’re not garnish—they carry the flavor.Just stir before serving to lift them from the bottom.