Oyster Mignonette Sauce Recipe
A bright and classic Oyster Mignonette Sauce made with finely minced shallots, two vinegars, sugar, salt, and crushed white pepper. The ideal, elegant accompaniment for raw oysters.
12 Servings
Ingredients
- 1/2 cup finely minced shallots approximately 2 1/2 ounces
- 1/4 cup white vinegar
- 1/4 cup unseasoned rice vinegar
- 1/8 teaspoon sugar
- 1/8 teaspoon kosher salt
- 1 1/4 teaspoons freshly crushed white peppercorns Do not use pre-ground or powdered white pepper
Instructions
Mince the Shallots
- Peel and coarsely chop the shallots. Place them in a food processor and pulse several times until the pieces are finely minced but not puréed. Ensure the pieces remain slightly textured, ideally no smaller than the tip of a match.
- Alternatively, mince the shallots by hand using a knife. If using a food processor, reserve any liquid released during processing, as it enhances the final flavor of the mignonette.
Combine the Vinegars, Sugar, and Salt
- Transfer the minced shallots and any accumulated liquid into a non-reactive bowl. Add the white vinegar, rice vinegar, sugar, and kosher salt. Stir the mixture thoroughly with a fork to ensure even distribution of the ingredients.
- Add the freshly crushed white peppercorns and stir again until fully incorporated.
Chill the Mixture
- Cover the bowl securely with plastic wrap and refrigerate the mignonette for a minimum of 4 hours. For optimal flavor development, allow the mixture to rest for 24–48 hours.
- During chilling, the peppercorns may settle to the bottom; simply stir before serving.
Serve the Mignonette
- When ready to serve, shuck the oysters and ensure each oyster is loosened from the shell. Transfer the mignonette to a small serving bowl and accompany it with a small spoon.
- Serve the mignonette alongside the oysters on a platter or iced seafood tray, allowing guests to spoon approximately 1/8 teaspoon onto each oyster before consumption.
Notes
This Oyster Mignonette Sauce Recipe is naturally gluten-free, as all base ingredients—shallots, vinegars, sugar, salt, and peppercorns—contain no gluten.
To ensure the recipe remains entirely gluten-free, confirm that the vinegars are certified gluten-free and free from additives or flavorings that may contain gluten. Use clean utensils, containers, and surfaces to prevent cross-contamination, especially when serving alongside other dishes.