Description
A crisp, tangy Oyster Mignonette Sauce made with red wine vinegar, shallots, and cracked black pepper. This classic French oyster topping enhances the fresh briny flavor of oysters on the half shell. Perfect for seafood platters, holiday gatherings, and raw bar recipes.
Ingredients
2 tablespoons red wine vinegar
1 tablespoon finely minced shallots
1/4 teaspoon freshly cracked black pepper
Pinch of salt
Instructions
1. Peel and finely mince the shallots for a delicate texture.
2. In a small bowl, combine red wine vinegar, shallots, black pepper, and a pinch of salt. Stir well.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Spoon a small amount of the mignonette sauce over freshly shucked oysters and serve cold.
Notes
Let the sauce sit longer for deeper flavor.
Use fresh, briny oysters for best results.
Don’t overdo the sauce — just a drizzle is enough.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce & Dip
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0.5g
- Sodium: 55mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg