Mignonette sauce recipe

This classic mignonette sauce is a timeless accompaniment to oysters, often found in fine dining establishments. Just like a squeeze of lemon enhances their natural flavor, this tangy sauce pairs beautifully with the creamy texture of fresh oysters. Plus, its delicate pink hue adds a touch of elegance to any seafood presentation.

Mignonette Sauce for Oyster:

Mignonette is a traditional, no-frills sauce that perfectly complements oysters. A true classic is made simply with red wine vinegar and finely chopped eschalots (known as shallots in the US). No oil, no sugar, no salt, just a pure, bright, and slightly tangy sauce that enhances the natural flavors of oysters without overpowering them.

Its sharp, vinegar-forward taste works much like a squeeze of fresh lemon, adding acidity to balance the briny, creamy texture of oysters, while the eschalots provide a subtle depth of flavor.

What You’ll Need for Mignonette for Oysters:

Here’s all that we use in a classic mignonette:

• Red wine vinegar: The quality is important for a better flavor, this vinegar is the traditional one used for mignonette. To get a smoother, more rounded, and complex flavor, use aged vinegars that are made from great grapes, otherwise, the economical ones will give you nothing but sharpness and less flavor.

• Eschalots (Shallots in the US) : Also called French onions, these resemble small onions but have a finer, sweeter flavor and purple-skinned flesh. Avoid confusing them with what Australians sometimes call “shallots” (which are actually green onions). While red onion is often a good substitute, it’s too coarse for mignonette.
• Black Pepper : It’s not mixed into the mignonette because it sinks. If you want to include it, serve it separately in a small dish so guests can sprinkle it on their oysters as desired.

Ingredients:

Mignonette Sauce

• 2 1/2 tbsp finely minced eschalot (shallot in the US) (See Note 1)
• 3 tbsp high-quality red wine vinegar (See Note 2)

Oysters

• 12 – 24 fresh oysters (See Note 3)
• Black pepper (to taste, sprinkled before serving) (See Note 4)

How to make mignonette:

1. Prepare the Mignonette : In a small bowl, combine the red wine vinegar and finely minced eschalots. Stir well and let it sit for at least 2 hours to allow the flavors to develop.
2. Serving : Transfer the mignonette into a small dish with a spoon for easy self-serving. Arrange alongside fresh oysters.
3. Usage : Drizzle about ½ teaspoon over small oysters and ¾ teaspoon over larger ones, or adjust to taste. Some may prefer a more generous amount!

Btw I feel silly having this part in this post! Because this sauce is as simple as it gets, just two ingredients mixed together! If possible, prepare it in advance to enhance the flavor.

Recipe Notes:

1. Eschalots (Shallots in the US) : These are sometimes called French onions. They have a fine texture, a sweeter taste, and purple-skinned flesh. Regular onions are too coarse for mignonette. Avoid confusion with green onions, which are also called “shallots” in some parts of Australia.
2. Quality Vinegar Matters : With only two ingredients, the vinegar’s flavor shines through. Opt for the best-quality red wine vinegar you can find, price often reflects quality!
3. Oysters : Both Sydney Rock (smaller, stronger flavor) and Pacific oysters (larger, milder taste) work well. The flavor varies by growing region. Top Australian sources include Tasmania, Merimbula, Port Stephens, Batemans Bay, and Boomer Bay.
4. Pepper : If you prefer black pepper, serve it separately in a small dish for individual sprinkling. Mixing it into the mignonette isn’t ideal, as it will settle at the bottom.
5. Serving Oysters : Arrange oysters on a bed of crushed ice, rock salt (though wasteful), or inexpensive leafy greens like watercress.
6. Make-Ahead Tip : Prepare the mignonette on the day of serving for the best flavor. If prepping the night before, store chopped eschalots separately and mix them with the vinegar the next day.

How much mignonette to use per oyster:

This sauce has a bold, tangy flavor, so it’s best enjoyed with the creamy texture of oysters rather than on its own. There’s no strict rule for how much to use, as it depends on personal preference.

However, as a general guideline:

• Small oysters : Around 1/2 teaspoon per oyster.
• Large oysters : About 3/4 teaspoon per oyster.

Some people may prefer a more generous drizzle, so feel free to adjust to taste!

FAQs About this Recipe:

• Can I use a different type of vinegar for mignonette?
  Yes! While red wine vinegar is traditional, you can experiment with white wine vinegar, champagne vinegar, or even sherry vinegar for a unique twist.
• Can I substitute onions for eschalots?
  Not recommended. Regular onions are too chunky and pungent for mignonette. Eschalots (French shallots) have a finer texture and milder, sweeter flavor that works best.
• How far in advance can I make mignonette sauce?
  You can prepare it the morning of serving or up to 24 hours in advance for the best flavor. If prepping a day ahead, store the finely chopped shallots separately and mix with vinegar on the day of serving.
• How should I serve oysters with mignonette?
  Traditionally, oysters are served on a bed of crushed ice to keep them chilled. If you don’t have ice, you can use rock salt or leafy greens as a base.
• Why don’t you mix black pepper into the sauce?
  Black pepper tends to sink in the vinegar. It’s best served separately in a pinch bowl so guests can sprinkle it on their oysters as desired.
• Can I store leftover mignonette?
  Yes! Leftover mignonette can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to meld over time.