This mignonette recipe takes your oysters to the next level. It's the classic accompaniment with shallots, vinegar, & white pepper.
Do you like raw oysters? I just learned that Whole Foods has a weekly special, every Friday where you can get 12 oysters for $12. We have shucking tools, but I've been told they'll even shuck them for you! With kind of deal, I'm getting at least 2 dozen.
Typically when we have a few oysters in the house, I enjoy them with a squeeze of lemon. But when we have a dozen or more, I'm making this mignonette recipe!
What You'll Need to Make this Mignonette Recipe
- ½ cup minced shallots, minced (you can also food process them)
- ¼ cup white vinegar
- ¼ cup unseasoned rice vinegar (you can also use seasoned rice vinegar, just omit the sugar & salt)
- ⅛ teaspoon sugar
- ⅛ teaspoon kosher salt
- 1 ¼ teaspoon finely crushed white peppercorns
How to make this Mignonette Recipe
- Place the minced shallots in a bowl. Add the white vinegar, rice vinegar, sugar and salt. Add the freshly crushed white pepper. Stir with a fork.
- Cover with plastic wrap and chill in the refrigerator. For best results, store for at least 4 hours before using.
- To serve, shuck the oysters. Make sure that the oyster is loose in the shell before serving. Serve the mignonette in a small bowl with a small spoon, alongside the oysters on a platter. Scoop a small amount of the mignonette onto the oyster before eating.
FAQ's
What Is Mignonette Sauce?
My favorite accompaniment to fresh, raw oysters is this mignonette—a sauce made with vinegar and shallots that you sprinkle on top of the oyster, much like a squeeze of lemon juice.
It's a lovely balance to the briny, somewhat creamy oysters.
Is this a French recipe?
The recipe comes by way of France. "Mignonette" translates roughly into "cute, small, and tasty", and that's exactly what this is.
Tips
- Make the mignonette at least 4 hours ahead of time, preferably a day or two, which allows for the flavors to blend, and the shallots to mellow.
- Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match. You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.
Did you make this recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
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If you like this recipe, try these other recipes:
Garlic Mushrooms and Spaghetti
📋 Recipe
Mignonette Recipe for Oysters
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Ingredients
- ½ cup minced shallots minced
- ¼ cup white vinegar
- ¼ cup unseasoned rice vinegar
- ⅛ teaspoon sugar
- ⅛ teaspoon kosher salt
- 1 ¼ teaspoon finely crushed white peppercorns
Instructions
- Place the minced shallots in a bowl. Add the white vinegar, rice vinegar, sugar and salt. Add the freshly crushed white pepper. Stir with a fork.
- Cover with plastic wrap and chill in the refrigerator. For best results, store for at least 4 hours before using.
- To serve, shuck the oysters. Make sure that the oyster is loose in the shell before serving. Serve the mignonette in a small bowl with a small spoon, alongside the oysters on a platter. Scoop a small amount of the mignonette onto the oyster before eating.
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