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Mignonette Sauce for Oysters

Print Recipe
Prep Time 10 minutes
Chill Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/4 cup red wine vinegar
  • 1 tbsp champagne vinegar optional but excellent for brightness
  • 1 medium shallot very finely minced
  • 1/2 tsp freshly cracked black pepper
  • Pinch of salt
  • Crushed ice for serving oysters optional but strongly recommended

Method
 

Mince the shallots finely—really finely
  1. The smaller the pieces, the better they float and distribute in the sauce.
  2. This step alone separates an okay mignonette from a great one.
Combine vinegars, shallots, pepper, and salt
  1. Mix gently.
  2. The pepper should be cracked, not finely ground—you want visible flakes that soften slightly in the vinegar.
Chill before serving
  1. 10 minutes works; 20–30 minutes is ideal.
  2. The shallots mellow and infuse the vinegar without losing crunch.
Serve with freshly shucked oysters
  1. Spoon a little over each oyster right before eating.
  2. The sauce should meet the oyster while it’s still cold and briny.

Notes

Oyster Pairing Notes
East Coast oysters (colder water) → great with slightly more pepper
West Coast oysters (sweeter) → champagne vinegar plays beautifully
Avoid adding sugar—mignonette is meant to be crisp, not sweet
Variations (All Classic-Friendly)
1. Pink Peppercorn Mignonette
Warm, floral, not spicy. Use ⅓ pink + ⅔ black pepper.
2. Sherry Mignonette
Swap champagne vinegar for sherry vinegar—richer, deeper.
3. Citrus-Lifted Mignonette
A few thin strips of lemon zest (no juice).
Adds aroma without diluting the vinegar.
4. Cracked Green Peppercorn
Excellent with larger, meatier oysters.