Oyster Mignonette

Oysters on a Platter

Once you’ve shucked all of your oysters, you can slurp them up straight—or you can add a little spice. Good oysters are excellent on their own, but I’ve found that adding just a tiny bit of mignonette really makes them pop.

A mignonette is generally just a vinegar-based sauce with herbs and a little bit of pepper, so feel free to use the below recipe as a guide. Go by taste and find the right balance of vinegar and heat that suits your palate.

Ingredients for Oyster Mignonette

Oyster Mignonette
Inspired by April Bloomfield

1 jalapeño, finely chopped
2 shallots, diced
1/4 c. rice wine vinegar
3/4 c. red wine vinegar
Fresh cilantro

Combine jalapeño, shallots, and vinegars in a small bowl. Season to taste with salt and pepper, adding more vinegar as necessary. Garnish with fresh cilantro and spoon over shucked oysters.

Slicing Shallots for Oyster Mignonette

Making Oyster Mignonette

If you don’t have time to make a mignonette before serving your oysters, look no further than your pantry—prepared horseradish and sriracha also make for excellent oyster accoutrements.

– Laura

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