This simple mignonette sauce is the ideal accompaniment for raw oysters and takes just 15 minutes of prep.
Do you like raw oysters?
My brother Matt lives in Point Reyes, California and has access to wonderful oysters from Tomales Bay.
Sally Vargas
Lately he’s been bringing a few dozen with him when he comes to visit.
The oyster eaters among us gather and have quite the feast when he arrives.
What Is Mignonette Sauce?
Sally Vargas
It’s a lovely balance to the briny, somewhat creamy oysters.
This is his cherished mignonette recipe which he makes every time we have a gathering to enjoy oysters.
you’re free to also finely mince by hand if you wish.
Sally Vargas
Place the minced shallots and any liquid released from them in a non-reactive bowl.
Add the white vinegar, rice vinegar, and sugar and salt.
Stir with a fork.
Sally Vargas
Add the freshly crushed white pepper.
Stir with a fork.
Cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours.
For best results, store for at least 2 days before using.
The mignonette flavor will be better blended the longer it sits.
If you see this, just give it a little stir.
The mignonette will last up to a month in the refrigerator.
To serve, shuck the oysters.
(Here is an excellent video by Serious Eats onHow to Shuck an Oyster.)
ensure that the oyster is loose in the shell before serving.
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