Friday, January 4, 2013

Mignonette Sauce

Happy New Year.

As I am still recovering from what some would call an excess of all things festive, I thought I'd start out the New Year with something really easy, incredibly tasty, and very healthy.

Fresh Oysters.

and in particular, Oysters served with Mignonette Sauce. It sounds very posh and dainty, but it is really just vinegar with shallots and cracked black pepper (or white if you prefer).

Combine all of the following and refrigerate overnight.
  • 1 tablespoon coarsely ground white or black peppercorns (vary amount according to taste)
  • 1/2 cup red wine vinegar ( Sherry vinegar will do)
  • 2 tablespoons finely chopped shallots or red onions
  • Salt to taste

You will need to use an Oyster knife if you are going to do this from scratch, otherwise you could buy your oysters already open in the half shell, but what's the fun in that.

There are lots of oyster shucking videos on youtube, so I won't delve into that here, but the place to start opening the little darlings is at the hinge, as pointed out in the photo.

Once the oysters are shucked and cleaned, scoop a teaspoon of the Mignonette sauce onto the Oyster and slurp.............

If you don't fall in love with this tasty delicacy, I'm a monkey's uncle.


  1. Can I suggest with some cucumber jelly,creme fraiche and herring roe? A match made in heaven-esp with a glass of fizz:)

  2. Oysters with mignonette are my absolute favourite. It's very difficult to find fresh oysters here but I eat them whenever I get the chance, next time I'll make my own sauce. Thanks Wally, I can count on you for the classy stuff!

    1. Good job I didn't suggest the ketchup then :)

  3. mmmmm -looks lovely! What ya got for grilled oysters? *poised with pen and paper*

    1. Bearnaise sauce is my favorite. You could try NS suggestion at the top. It sounds pretty good.


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