This mignonette sauce for oysters is the perfect condiment to pair with freshly shucked oysters on the half-shell! It's a simple yet flavorful sauce made of vinegar, shallots, salt, and black pepper. The tangy, sharp flavor complements the briny and delicate taste of raw oysters wonderfully!
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Easy & Flavorful Sauce For Raw Oysters
Mignonette sauce is a classic and simple condiment that is absolutely perfect for pairing with raw oysters! It's a tasty combination of red wine vinegar, finely minced shallots, and freshly cracked black pepper.
The acidic flavor enhances the oyster's natural flavor profile and provides a refreshing vinegar kick with every bite! Whether you are a seasoned oyster connoisseur or a newcomer to the world of seafood, mignonette sauce is a must-try!
🥘 Ingredients
The simplicity of mignonette sauce is one of the many reasons to love it! It's full of flavor despite only requiring 4 ingredients.
- Shallot - 1 large finely minced shallot or a shallot substitute.
- Red Wine Vinegar - ½ cup of red wine vinegar or a red wine vinegar substitute.
- Black Pepper - ½ teaspoon of freshly ground black pepper.
- Salt - ¼ teaspoon of salt.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mignonette Sauce
You don't have to cook a thing to make this easy mignonette sauce! Just grab a knife and cutting board, your measuring utensils, a small mixing bowl, and a whisk.
This recipe makes ½ cup of mignonette sauce, which is about 6 servings.
- Combine ingredients. Add 1 large finely minced shallot, ½ cup of red wine vinegar, ½ teaspoon of ground black pepper, and ¼ t teaspoon of salt to a small mixing bowl.
- Whisk. Whisk until everything is thoroughly combined.
- Serve. Drizzle over oysters and enjoy.
Mignonette sauce is delicious on oysters, clams, and any other seafood that could use a punch of vinegar! Once you try it, you'll never want oysters any other way. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use your mignonette sauce immediately, but for the best taste, I highly recommend letting it sit at room temperature for 1-2 hours before serving. This gives the flavors time to meld.
- You can also use champagne vinegar or white wine vinegar if you don't have red wine vinegar on hand.
- Many mignonette recipes call for white pepper. You can certainly use that instead of black pepper if you have it on hand, though black pepper adds just a little more flavor.
🥡 Storing
This mignonette sauce will keep for up to 3 months in an airtight container in the fridge.
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❓ Recipe FAQs
While red wine vinegar is the most commonly used type for making mignonette sauce, white wine vinegar, champagne vinegar, and apple cider vinegar can also be used. You can experiment with different types of vinegar to find your preferred flavor!
"Mignonette" is derived from the French word "mignon," which means small or dainty. The name references the finely minced shallots that are a key ingredient in this sauce.
Yes, you can freeze the mignonette sauce for oysters. Freeze it in an ice cube tray and use a fork to break up the ice cubes every hour or so until fully frozen. You can directly scrape the frozen mignonette sauce onto your raw oysters for a cool and refreshing mignonette granita!
😋 More Tasty Condiments To Try
- Stir Fry Sauce - This homemade stir-fry sauce is a great way to add flavor to noodles, veggies, or protein.
- Cowboy Butter - A mouthwatering explosion of garlic, herbs, butter, and horseradish to pair with your favorite meats!
- Balsamic Glaze - Elevate any dish to gourmet status with a drizzle of balsamic glaze!
- Cheese Sauce for Vegetables - Transform any ordinary veggie dish into a cheesy masterpiece with this creamy and indulgent cheese sauce!
- Sambal Oelek - This fiery red chili paste is the perfect way to add a little heat to your favorite dishes.
- Garlic Butter Sauce for Steak - Garlic butter sauce takes any steak from delicious to downright amazing!
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📖 Recipe Card
Mignonette Sauce For Oysters
Ingredients
- 1 large shallot (finely minced)
- ½ cup red wine vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add 1 large shallot minced, ½ cup red wine vinegar, ½ teaspoon ground black pepper, and ¼ teaspoon salt to a small mixing bowl.
- Whisk until everything is thoroughly combined.
- Drizzle over oysters and enjoy.
Notes
- You can use your mignonette sauce right away, but for the best taste, I highly recommend letting it sit at room temperature for 1-2 hours before serving. This gives the flavors time to meld.
- You can also use champagne vinegar or white wine vinegar if you don't have red wine vinegar on hand.
- Many mignonette recipes call for white pepper. You can certainly use that in place of black pepper if you have it on hand, though black pepper does add just a little more flavor.
- To store: This mignonette sauce will keep for up to 3 months in an airtight container in the fridge.
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