Oysters with Mignonnette Sauce Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
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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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Ingredients

  • 3 tablespoons Champagne vinegar

  • 2 tablespoons dry white wine

  • 2 tablespoons minced shallots

  • 1/2 teaspoon ground black pepper

  • Pinch salt

  • 12 oysters

Directions

  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

This Recipe Appears In

Nutrition Facts (per serving)
134 Calories
3g Fat
9g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 134
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 75mg 25%
Sodium 193mg 8%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 14g
Vitamin C 10mg 50%
Calcium 16mg 1%
Iron 7mg 39%
Potassium 247mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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