What’s the best thing to put on oysters? In my humble opinion, aside from a squeeze of fresh lemon, it’s mignonette sauce. This simple combination of vinegar, shallots and pepper is responsible for converting my mum from an oyster hater into an oyster lover — a true story.
While cocktail sauce has its place, I find it too heavy for oysters and better suited to more robust seafood like prawns. Oysters need something lighter and more restrained, and mignonette sauce does exactly that, enhancing the natural brininess of fresh oysters without overpowering them. If you enjoy oysters with a bright, citrusy finish, you might also like these oysters with finger lime dressing, which make a lovely alternative on a Christmas seafood platter.
Mignonette sauce is a classic French accompaniment traditionally served with raw oysters. Made with vinegar, finely chopped shallots and pepper, it’s deliberately simple — the acidity cuts through the richness of the oyster and enhances its natural brininess without masking it.
For the best result, use fresh, good-quality oysters and keep the sauce chilled until serving. Making it a few hours ahead allows the shallots to soften slightly in the vinegar so the flavour is balanced rather than sharp. Spoon a small amount over each oyster just before eating and serve straight away. It’s an effortless addition to a seafood platter and, for us, an essential part of Christmas oysters.
Mignonette Sauce for Oysters
Ingredients
- 2 tbsp shallot very finely diced
- ¼ cup white wine vinegar
- ¼ cup red wine vinegar
- ½ tsp sugar
- ½ tsp sea salt
- 1 tsp cracked black pepper
Instructions
- Combine all ingredients in a jar and shake vigorously, then refrigerate overnight.
- Serve Mignonette with freshly shucked oysters on a bed of crushed ice.
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Nutrition
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So good I could never eat oysters. Then I was given an oyster with this beautiful dressing and I loved it.