Oysters with Mignonnette Sauce

[Photograph: Carrie Vasios]

This classic sauce adds the perfect acidic accent to freshly shucked oysters.

Oysters with Mignonnette Sauce

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:45 minutes
Special equipment:shucking knife
This recipe appears in: Serious Entertaining: A New England Seafood Dinner Serious Entertaining: Christmas Eve Appetizers


  • 3 tablespoons Champagne vinegar
  • 2 tablespoons dry white wine
  • 2 tablespoons minced shallots
  • 1/2 teaspoon ground black pepper
  • pinch salt
  • 12 oysters


  1. 1

    In a small bowl, whisk together vinegar, wine, shallots, pepper, and salt. Let rest in refrigerator for 30 minutes.

  2. 2

    Shuck oysters and arrange on a platter. Serve mignonette on the side.

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