Mignonette sauce

We love the vibrant pizazz a classic mignonette brings to our beautiful oysters. Here’s a quick, easy mignonette recipe that will elevate your oysters on both the plate and the palette.

Two delicious takes on the classic oyster mignonette!

Mignonette Sauce makes a wonderful and simple topping for raw oysters! This tangy sauce bursting with shallots is a perfect match for fresh shucked oysters!

Mignonette Sauce makes a wonderful and simple topping for raw oysters! This tangy sauce bursting with shallots is a perfect match for fresh shucked oysters!

Over the weekend we welcomed in the first autumn-like Friday by picking up a box of our favorite oysters and lighting up the outdoor brick fireplace at the river house for a small roast. Tim prepared an array of toppings that we spread out on the picnic table and we indulged in oysters on the half shell, roasted oysters, Oysters Rockefeller and my personal favorite — fresh oysters with a homemade mignonette sauce. The sauce is quick to make with just 6 ingredients and fool-proof for serving…

From gin, to bourbon, to sake, here are five boozy mignonette recipes to pair with your shucked bivalves. Whether you are craving a spicy tequila treat or a classic gin and tonic, there is something for everyone!

A classic mignonette sauce recipe for oysters plus some tasty variations. Mignonette is a simple sauce made with vinegar, shallots, and pepper that lends acidity to oysters and seafood.

This mignonette sauce for oysters is the perfect condiment to pair with freshly shucked oysters on the half shell!

If you love oysters, then you need this mignonette sauce recipe in your life. It’s shockingly easy and made with shallots, red wine vinegar, and pepper.

This simple recipe gives you a classic mignonette sauce for oysters, clams or other seafood, but you can play with the basic formula by changing the vinegar (try cider, malt, sherry, champagne), swapping the allium (try leeks, scallions or red onion), adding a squeeze of citrus juice or stirring in some fresh herbs like tarragon or mint. Let the mixture sit for at least 30 minutes before serving, so the flavors can blend and the sauce can be at its tangy, peppery best.