Mignonette Sauce for Oysters

A classic accompaniment to raw oysters, mignonette sauce made with shallots, vinegar, and white pepper.

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Photography Credit: Elise Bauer

Do you like raw oysters? My brother Matt lives in Point Reyes and has access to wonderful oysters from Tomales Bay.

Lately he’s been bringing a few dozen with him when he comes to visit. The oyster eaters among us gather and have quite the feast when he arrives.

My favorite accompaniment to fresh, raw oysters is this mignonette—a piquant sauce made with vinegar and shallots that you sprinkle on top of the oyster, much like a squeeze of lemon juice.

It’s a lovely balance to the briny, somewhat creamy oysters.

By the way, according to my resident French expert, “mignonette” translates roughly into “cute, small, and tasty”, and that’s exactly what this is.

Mignonette Sauce for Oysters Recipe

  • Prep time: 15 minutes
  • Marinating time: 4 hours
  • Yield: Makes about a cup and a half, easily enough for several dozens of oysters.

Make the mignonette at least 4 hours ahead of time, preferably a day or two, which allows for the flavors to blend, and the shallots to mellow.


  • 1/2 cup minced shallots (about 2 1/2 ounces)
  • 1/4 cup white vinegar
  • 1/4 cup clear, unseasoned rice vinegar*
  • 1/8 teaspoon of sugar
  • 1/8 teaspoon of salt
  • 1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

*If using seasoned rice vinegar, omit the sugar and salt



1 Finely mince the shallots: Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.

You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

2 Stir in white vinegar, rice vinegar, sugar, salt: Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork.

Add the freshly crushed white pepper. Stir with a fork.

3 Chill: Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.

The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.

The mignonette will last up to a month in the refrigerator.

To serve, shuck the oysters. (Here is an excellent video by Serious Eats on How to Shuck an Oyster.) Make sure that the oyster is loose in the shell before serving.

Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages"). People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

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The Big Oyster: History on the Half Shell - a fascinating book about the history of New York City, from the perspective of the oyster trade. By Mark Kurlansky.

Asian mignonette, with rice vinegar, ginger, shallots, and coriander from Jaden at SteamyKitchen.com

Mignonette granita - a lot like our mignonette, but in shaved ice form, from Umami Girl

Asian pear mignonette from Greg at SippitySup

Sparkling rosé mignonette from Peter of Kalofagas

Mignonette Sauce for Oysters

Showing 4 of 11 Comments

  • Chris

    This an amazing recipe. Just had it for the 5th time with my favorite Pacific NW Kushi oysters. I got a great idea from a local restaurant in Seattle to freeze it then serve it a crushed ice. It adds a refreshing dimension that you will just have to try to experience how incredibly good it is.

  • curiouscook

    please mince your shallots opposed to relying on a food processor. The end result will be dramatically superior. By mincing (not chopping with a chef knife) the flavor/juice will remain intact until crushed by your teeth with enjoying the oyster resulting in enjoying the sauce to as it was originally prepared.

  • BJ

    Elise I have a question about shallots I’ve not found answered….when a recipe calls for shallots does “shallot” refer to the entire bulb, or one of the cloves in the bulb? I’ve always assumed since the addition isn’t written like garlic (re number of cloves) that it means the entire bulb. I may, however, have been adding the wrong amount all this time, as reading the recipe above I would take it to mean 4 large cloves from a bulb.

    Thank you for clarifying for me!

    I’ve always considered a shallot to be an individual clove, not the entire shallot bulb. ~Elise

  • Steve-Anna

    Wow, we really are two peas from the same pod! I found a source for fresh blue point oysters here in Tucson (yes, really!) and just shucked some yesterday. Of course I made my version of a mignonnette, too. I simply use the rice vinegar with a dash of lemon juice, so I’ll try the vinegar combo next time.

    How would you describe the benefit of using both? I would imagine the addition of the white vinegar would make it slightly more “clear”?

    I have to admit to being a *huge* fan of horseradish with raw oysters, so I usually layer that on top of the mignonette, too.

  • Jimmy Crackcorn

    Zuni Cafe in San Francisco prepares it with one part Champagne vinegar, three parts Champagne, shallots and fresh cracked black pepper. Bring the liquid up to a boil, shut down then add the remaining ingredients and chill. Its perfect!

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