Mignonette Sauce for Oysters

Name: Mignonette Sauce for Oysters
Total time: 5 min
Cuisine: French
Ingredients: 2½ tbsp eschalot, finely minced; also called shallot in the US; 3 tbsp red wine vinegar, preferably good quality; 12–24 oysters; black pepper, for sprinkling separately, if desired

A bowl of pink mignonette surrounded by oysters and lemon wedges. — Mignonette sauce served with oysters.

A sharp, tangy oyster sauce made with finely minced eschalot and red wine vinegar. Let it rest so the flavours meld, then serve alongside oysters.

By Cookin' KitchenOctober 13, 2026Updated October 19, 2026

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Prep: 5 minutes
Makes: 24 oysters

Prep: 5 minutes
Makes: 24 oysters

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Recipe

Mignonette Sauce for Oysters

A sharp, tangy oyster sauce made with finely minced eschalot and red wine vinegar. Let it rest so the flavours meld, then serve alongside oysters.

Cookin' · https://cookin.club/recipes/mignonette-sauce-for-oysters

Prep: 5 minutes
Makes: 24 oysters

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Ingredients

24 oysters

For 24 oysters

Mignonette

2½ tbsp eschalot, finely minced; also called shallot in the US
3 tbsp red wine vinegar, preferably good quality

To serve

12–24 oysters
black pepper, for sprinkling separately, if desired

Instructions

Make the mignonette

Step 1: Combine the eschalot and red wine vinegar in a bowl. Set aside for at least 2 hours to let the flavours meld.

Serve

Step 2: Transfer the mignonette to a small dish with a small spoon. Serve alongside the oysters.
Step 3: Use about 1/2 teaspoon for small oysters and 3/4 teaspoon for large oysters, or add more to taste.
Tip: Serve black pepper separately so it can be sprinkled over the oysters; it sinks when stirred into the mignonette.

Notes

White wine vinegar, champagne vinegar or sherry vinegar can be used in place of red wine vinegar. A good-quality vinegar gives the two-ingredient sauce a smoother, more rounded flavour.

To prepare ahead, chop the eschalot the day before and keep it in a container; mix it with the vinegar on the day you serve. The sauce can also be made in the morning for serving later that day.

About this recipe

This sharp, tangy mignonette pairs red wine vinegar with finely minced eschalot. Serve it alongside oysters as an alternative to a squeeze of lemon.

An oyster topped with pink mignonette, with more oysters and a bowl of sauce nearby. — Mignonette spooned over a fresh oyster.

The sauce needs at least 2 hours to rest, so make it ahead and let the flavours meld before serving.

Mignonette Sauce for Oysters