Mignonette Sauce for Oysters

Do you like raw oysters? My brother Matt lives in Point Reyes and has access to wonderful oysters from Tomales Bay.

Lately he’s been bringing a few dozen with him when he comes to visit. The oyster eaters among us gather and have quite the feast when he arrives.

My favorite accompaniment to fresh, raw oysters is this mignonette—a piquant 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.

By the way, according to my resident French expert, “mignonette” translates roughly into “cute, small, and tasty”, and that’s exactly what this is.

Mignonette Sauce for Oysters Recipe

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.

Ingredients

• 1/2 cup minced shallots (about 2 1/2 ounces)
• 1/4 cup white vinegar
• 1/4 cup clear, unseasoned rice vinegar*
• 1/8 teaspoon of sugar
• 1/8 teaspoon of salt
• 1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

*If using seasoned rice vinegar, omit the sugar and salt

 

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