Mignonette Sauce for Oysters


Mignonette Sauce for Oysters

Enjoy these delicious oysters with red wine vinaigrette as an elegant appetizer or part of a seafood feast. The tangy vinaigrette perfectly complements the briny flavor of the oysters, creating a culinary experience that is sure to impress. Think of this as an elevated alternative to eating oysters with just a squeeze of fresh lemon juice – vinegar provides tang plus extra flavour from eschalots with the bonus of a lovely pink colour!

This sauce is sharp – don’t eat spoonfuls of it plain. But it works with creamy oysters. There’s no rule about quantity to use because it comes down to personal taste. But as a guide, a typical amount would be 1/2 teaspoon for small oysters and 3/4 teaspoon for large. Some people will use more liberally!

Time 5 mins

Serves 24, makes enough for 24 oysters


  • 12 – 24 natural Albany rock oysters
  • 2 1/2 tbsp eschalot
  • 3 tbsp red wine vinegar
  • freshly cracked black pepper, to taste


    1. Combine red onion, red wine vinegar, cracked pepper and salt in a bowl.
    2. Place the oysters on a serving plate, and serve mignonette alongside with a small spoon, for your guests to help themselves.

    Recipe by Recipe Tin Eats