Herby Mignonette Sauce

Prior to the pandemic, a common pastime of ours was to go out and enjoy a couple dozen oysters paired with chardonnay (particularly a bourgogne) and/or muscadet. Since dining out isn’t possible right now, we’ve started enjoying oysters in the comfort of our home. Once I learned how to shuck an oyster, it was a “go” from there!

Some like their oysters without any dressing, but a solid mignonette is a MUST, followed by a squeeze of lemon and a whisper of horseradish.

I love this herby sauce–it's a classic shallot mignonette sauce with finely chopped flat leaf parsley and cilantro. The addition is a subtle and marries well with the brininess from the oysters–utter goodness!

The oysters pictured are Fanny Bay ( full brine with a mineral finish) and Bald Point (low brine, slightly sweet). Kumamoto oysters are also lovely; yielding a fruity, sweet and light brinniness. When making mignonette, it’s best to prepare the sauce a few hours before serving with oysters, as it’s good to give the flavors time to meld in the refrigerator.

Once that’s done, it’s slurpin’ time!

Total time: 10 minutes Servings: 8 ounces

You Need

  • ¼ cup + 1 tablespoon rice vinegar
  • ¼ cup white wine vinegar
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • ¼ cup shallots, finely chopped
  • ¼ teaspoon kosher salt, + more to taste if needed
  • ¼ teaspoon sugar
  • 1 teaspoon white pepper, freshly ground with mortar & pestle

For Serving

  • Lemon for squeezing
  • Horseradish

Do It

  1. Add all ingredients to a bowl and refrigerate for 2-4 hours.
  2. Add preferred amount of mignonette sauce on each oyster and add a squeeze of lemon and a whisper of horseradish.