Raw oysters on the half-shell have met their perfect match! Lemon zest and fresh herbs give this traditional mignonette sauce recipe an extra boost of freshness.
My first restaurant job in my early twenties was at an oyster bar in Seattle, where I learned the ins and outs of how to shuck an oyster. It was during busy shifts that I also developed an insatiable taste for their briny, incredibly fresh flavor. I grew accustomed to slurping them down without so much as a squeeze of lemon!
Nowadays, I get to sit down to enjoy oysters after taking my sweet time to open them. While I will still eat them unadorned, I find the acidic zing of mignonette sauce contrasts beautifully with raw oysters’ salty, mineral flavor.
Traditional recipes for mignonette sauce call for just Champagne vinegar, chopped shallots, and cracked pepper, but I’ve upped the freshness factor with lemon zest and herbs. It’s perfectly balanced and delicious. Serve with raw oysters as a special treat for a date night in or to bring a touch of luxury to your next dinner party–perhaps with a cold glass of Champagne or sparkling wine!
Table of Contents
What is in Mignonette Sauce?
Mignonette sauce is typically just vinegar, shallot, and pepper, but I like to add a few pantry staples for balance and fresh aromatics for added zing. You’ll need:
- Champagne vinegar: Made from Champagne grapes, this pale gold vinegar has a delicate, light flavor that doesn’t overwhelm the palate. It’s traditionally used in mignonette sauce.
- Sugar: Just a pinch helps soften the tang of the vinegar.
- Shallots give the mignonette sauce a powerful, pungent flavor.
- Kosher salt and freshly ground black pepper: Salt brings balance to the acidic flavor of the vinegar, while black pepper gives it a spicy kick.
- Lemon zest: floral, but not acidic, zest adds fresh flavor to the mignonette sauce.
- Fresh herbs: I love the mild anise flavor of chopped tarragon, a traditional partner with seafood. Other good options to add freshness and color include basil, parsley, or chives.
- For serving: shucked fresh oysters: The types of oysters available at your local fishmonger will depend on where you live. Varieties include Pacific, Atlantic, and Japanese, and the flavors and textures will vary depending on where they were grown. Some of my favorites are sweet Kumamotos, which are medium in size and easy to eat in one bite.
How to Make Mignonette
Mignonette sauce may sound fancy, but it’s essentially just a dressing—not unlike salad dressing. It only takes 5 minutes or so of hands on time to make it from scratch. Here are the steps:
- Make the mignonette: Finely chop enough shallot to give you 1 tablespoon’s worth (about 1/2 small shallot). Add to a small bowl along with 2 tablespoons of Champagne vinegar, 1/4 teaspoon sugar, and 1/2 teaspoon freshly grated lemon zest. Season with salt and black pepper to taste.
- Let the shallots marinate. Let sit for about 30 minutes, which will soften the shallots and make the flavor more vibrant.
- Finish and serve: Stir in 1 tablespoon chopped herbs, such as tarragon, basil, or chives. Serve immediately with shucked oysters and a spoon for drizzling.
Ways to Mix it Up
Feel free to create your own signature mignonette sauce, or skip it entirely. Here are some ideas to get you thinking:
- Change the acid: Champagne vinegar is traditional for mignonette but on the expensive side. Rice vinegar is another mild-tasting option. You can also replace half of the vinegar with sparkling wine if you don’t mind the buzz!
- Add fresh flavor: Herbs aren’t the only way to add fresh flavor to the mignonette. Finely diced cucumber or green grapes add crunch and a hint of sweetness.
- Super-fancy: After spooning on the mignonette, dollop the oysters with caviar or salmon roe.
- Simple: I like oysters with just a few drops of lemon juice. Hot sauce, like Tabasco or Harissa, is another option.
What to Serve with Oysters and Mignonette
For sheer elegance, it’s hard to beat raw oysters and a glass of Champagne or sparkling wine. Of course you can go all out and make a full oyster bar with raw oysters, baked oysters, and grilled oysters.
But for party guests who don’t fancy oysters, offer crowd-pleasing finger foods like these honey-drizzled Prosciutto Wrapped Figs, swapping in seasonal fruit if figs aren’t available. Our toasty-warm Stuffed Mushrooms are a great addition as well, as they’re a satisfying option for vegetarians.
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Raw Oysters with Mignonette Sauce
Ingredients
For the Mignonette Sauce
- 2 tablespoons Champagne vinegar
- 1/4 teaspoon sugar
- 1 tablespoon finely chopped shallot (from about 1/2 small shallot)
- 1/2 teaspoon finely grated lemon zest (optional)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs, such as tarragon, basil, or chives (optional)
For Serving
- 12 medium-sized oysters, shucked and well-chilled (see note)
- Lemon wedges (optional)
Instructions
- Make the mignonette sauce: In a small bowl, stir together vinegar, sugar, shallots, and lemon zest. Season with a pinch of salt and freshly ground black pepper.
- Marinate: Let sit for 30 minutes for the flavors to meld.
- Finish and serve: Just before serving the oysters, stir in the chopped herbs of your choice. Serve the oysters on ice with the mignonette sauce in the middle and lemon wedges scattered throughout.
Notes
Nutrition
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