Mignonette Sauce

Mignonette Sauce

The mignonette sauce is a classic accompaniment to fresh raw oysters. Originally from France, it is made up of two simple ingredients; shallots and red wine vinegar. It's easy to make and pairs wonderfully with any type of oysters
  • Time 6minutes
  • Serves 6
  • Difficulty Easy


  • 2 tbsp of shallots
  • 250ml red wine vinegar
  • 250ml dry white wine (optional)
  • Dozen oysters


  1. Finely chop the shallots and add it to a condiment bowl
  2. Add in the red wine vinegar
  3. Optional: Add dry white wine to soften the edge slightly
  4. Place it in the middle of your oyster platter with a teaspoon and serve

If you would like to add a bit more of your own personal touch, you can choose to include a couple more ingredients to enhance or slightly tone down its flavours. Our Chef Director, Henry Harris, recommends making the sauce a few hours beforehand for the flavours to come together.

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