A mignonette sauce is the perfect match for oysters. The sharp acidity of the vinegar, the mild bite from the shallots, and just a touch of freshly ground pepper, it’s the kind of contrast that really brings out the best in oysters without stealing the show.
I like my mignonette with extra shallots, because I love that little crunch and the way the flavor lingers. But if you prefer it a bit more subtle, just scale back the shallot to your liking.
I get the fresh oysters from Whole Foods and serve them with mignonette and a slice of lemon for a restaurant-like experience.
Recipe: Mignonette Sauce for Oysters
1
small bowlKeep the screen of your device on
Ingredients
2 teaspoons finely chopped shallot
2 tablespoons red wine vinegar
Freshly ground black pepper, to taste
A pinch of salt
Directions
- Stir everything together in a small bowl and let it sit for at least 10 minutes, so the flavors can mingle.
- Serve cold, spooned over freshly shucked oysters.
This white porcelain oyster plate from Maine Man is such a beautiful piece. I love how the wells are shaped perfectly for six oysters on the half shell, with room in the middle for sauce or lemon wedges. It’s elegant enough to bring out when you’re serving oysters raw, but sturdy enough to handle baked or broiled versions too. The classic design works with any table setting, and since it’s porcelain, it’s both durable and easy to clean. A timeless serving piece for anyone who enjoys oysters or other small bites like shrimp, scallops, or even stuffed mushrooms.
