Mignonette paired with Oyster guide 📖

Oysters can be enjoyed in many ways. But what is the classic way to enjoy Oysters? With mignonette ofcourse!

The word “mignonette” translates to “small and sweet” in French, which describes the delicate balance of flavors in the sauce. The acidity of the vinegar and the subtle heat of the black pepper serve to enhance the oyster’s natural taste without overpowering it.

Scroll down for three different recipes for Oyster Mignonette: Classic, Herb and Cucumber!

Top french oysters dishes and the perfect mignonette sauce pairings: a culinary guide to french oyster delights. French oyster, mognonette sauce, mignonette, french oyster
Top french oysters dishes and the perfect mignonette sauce pairings: a culinary guide to french oyster delights. French oyster, mognonette sauce, mignonette, french oyster

Classic French Mignonette 🍷

Mignonette is a classic sauce for serving with oysters. A classic, proper one is made with just red wine vinegar and eschalots. It’s sharp – being that it’s just made with vinegar. So it’s just like squeezing fresh tangy lemon juice on oysters, with the extra flavour from the eschalots!
Ingredients:
  • 1 finely minced shallots
  • 80 ml red-wine or white-wine vinegar
  • 1 teaspoon coarsely ground black or white peppercorns
  • Pinch of sea salt
Instructions:
  1. Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

Herb Mignonette 🌿

Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. 
Ingredients:
  • 3 tablespoons rice vinegar
  • 6 tablespoons seasoned rice vinegar
  • 7 tablespoons minced shallot, 1 medium-to-large shallot
  • 2 tablespoons minced parsley
  • 2 tablespoons finely chopped tarragon
  • Pinch fresh ground black pepper
Instructions:
  1. Combine the rice vinegar, seasoned rice vinegar, shallot, parsley, tarragon, and pepper in a non-reactive bowl or glass jar. Taste, and adjust with more pepper. The vinegar will taste its strongest at first but will mellow as it sits with the shallots in the refrigerator.
  2. Refrigerate for at least an hour before serving with oysters so that the shallots have a chance to pickle and mellow. The mignonette will last up to a week in the refrigerator.
  3. Shuck your oysters and serve with the mignonette sauce in a small ramekin. Place a small spoonful of the sauce on to a raw oyster before eating. Then repeat!
Top french oysters dishes and the perfect mignonette sauce pairings: a culinary guide to french oyster delights. French oyster, mognonette sauce, mignonette, french oyster
Top french oysters dishes and the perfect mignonette sauce pairings: a culinary guide to french oyster delights. French oyster, mognonette sauce, mignonette, french oyster

Cucumber Mignonette 

A take on a classic mignonette sauce brings a clean, crisp herbaceousness to raw oysters with the addition of cucumber and mint. This cucumber mignonette recipe pairs well with any oyster. Include this recipe with your next raw bar and really wow your guests.
Ingredients:
  • ½ cup champagne vinegar
  • ¼ cup finely chopped cucumber, seeded
  • 1 small shallot, minced
  • 1 Tablespoon chopped fresh mint
  • salt and pepper, to taste
Directions:
  1. In a small bowl, combine all ingredients (except oysters). Mix well.
  2. Chill for at least 20 minutes.
  3. Serve with raw oysters.
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