Oysters with Mignonnette Sauce Recipe

Carrie Vasios

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

Recipe Facts



Active: 15 mins
Total: 45 mins
Serves: 4 servings

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


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

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

Special equipment

shucking knife

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