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    Home » Recipes » Condiments

    Oyster Vinaigrette (Mignonette Sauce)

    Published: Jan 22, 2023 by Shilpi & Etienne · Leave a Comment

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    JUMP TO RECIPE

    This oyster vinaigrette or mignonette sauce is the perfect accompaniment for freshly shucked oysters.

    At home we are an oyster family, in short, we love oysters on any day of the week. It comes in handy that we live at the coast and have access to great seafood.

    A squeeze of lemon juice is usually enough but my favourite way to eat raw oysters is with a spoon of shallot vinaigrette, aka mignonette sauce.

    Oysters with Sauce Mignonette

    If you ever wondered how this classic oyster vinaigrette is made, you might be surprised to know it only requires a few steps and is great to be made ahead.

    Jump to:
    • what is a mignonette sauce
    • ingredients needed
    • how to make oyster vinaigrette
    • how long can you keep shallot mignonette
    • how to serve oyster vinaigrette
    • more seafood appetizers
    • oyster vinaigrette (shallot mignonette)

    what is a mignonette sauce

    A mignonette sauce is a vinaigrette like dressing that was invented in New York in the 1930's and is famously served with shucked oysters.

    The word mignonette refers to the cracked black pepper that is part of the original recipe along with shallots and red wine vinegar.

    ingredients needed

    There are only 3 ingredients in a classic mignonette:

    Shallots are naturally slightly sweet and less pungent than onions. The closest to shallots, if not available, are red onions.

    Ingredients to make a mignonette sauce

    Red wine vinegar is the preferred vinegar in a mignonette however you can use a substitute instead. Champagne, sherry, raspberry or apple cider vinegar work well too.

    Black peppercorns make part of a good mignonette sauce. If you want a different kind of spice you can add chillies, jalapeno or tabasco instead.

    how to make oyster vinaigrette

    The mignonette is done in three simple steps:

    First. Peel and cut the shallots into fine brunoise (small dices). Ideally do this step by hand using a sharp knife, alternatively you can mince the shallots in a food processor but be careful not to mush the shallots.

    Chopping shallots to make a mignonette

    Second. Add the vinegar to the bowl of shallots submerging them entirely.

    Third. Add the cracked black pepper to the vinaigrette, preferably straight from the pepper mill.

    Adding cracked black pepper to the mignonette

    Stir the mignonette with a spoon and keep covered in the fridge until needed. The longer you keep it in the fridge, better will be the flavours of the mignonette.

    When you are ready to serve, just give it a quick stir.

    how long can you keep shallot mignonette

    The mignonette will last up to a month in the refrigerator. You can also freeze the vinaigrette and serve it as a granita.

    how to serve oyster vinaigrette

    The sauce is best served with fresh oysters. If you prepare oysters at home for the first time and are not sure how to open them, follow our guide for oyster shucking.

    Add the mignonette in a ramekin and serve with a small spoon.

    Serving mignonette with oysters

    If you are hosting a canape event, you can add the mignonette directly to the oysters and pass them around. Make sure the oyster is loose in the shell before serving.

    more seafood appetizers

    Here are some more seafood recipes that will pair well with a plate of oysters and shallot mignonette

    • salmon tartare with avocado and wasabi
    • a light crab salad with watermelon gazpacho
    • this hamachi crudo with coriander and chilli
    • a classic prawn and grapefruit cocktail
    • baked scallops with miso and ginger butter

    Hope these recipes inspire you to host your next seafood brunch!

    Oyster Vinaigrette (Mignonette Sauce)

    oyster vinaigrette (shallot mignonette)

    Shilpi & Etienne | between2kitchens
    This oyster vinaigrette or mignonette sauce is the perfect accompaniment for freshly shucked oysters.
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    Prep Time 10 mins
    Total Time 10 mins
    Course Oyster Condiment
    Cuisine American, French
    Servings 2 dozen oysters
    Calories 20 kcal

    Ingredients
     
     

    • 1 medium shallot
    • 115 millilitre red wine vinegar
    • ½ teaspoon cracked black pepper (preferably from a pepper mill)

    Instructions
     

    • Peel the shallot and cut into small dices (brunoise) with a sharp knife. Add the shallots into a jar or bowl.
    • Add the red wine vinegar to the shallots.
    • With a pepper mill crack the black pepper over the shallot vinegar mignonette and mix with a spoon.
    • Keep chilled in the refrigerator until needed.

    Nutrition

    Nutrition Facts
    oyster vinaigrette (shallot mignonette)
    Amount Per Serving (40 g)
    Calories 20
    % Daily Value*
    Fat 0.01g0%
    Sodium 6mg0%
    Carbohydrates 2g1%
    Fiber 0.4g2%
    Sugar 1g1%
    Protein 0.3g1%
    Vitamin A 1IU0%
    Vitamin C 1mg1%
    Calcium 8mg1%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi! We are Shilpi & Etienne, the Chef-Food photographer duo behind Between2Kitchens! You will find here restaurant style recipes, sophisticated for entertaining but also effortless enough for a weeknight meal! Simple, delicious, and creative, there’s something for everyone!

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