Fresh Oysters with Mignonette Sauce Recipe
Fresh Oysters with Mignonette - a refreshing appetizer, with a flavorful Mignonette sauce!
How to Make the Best Fresh Oysters with Mignonette Sauce
Fresh oysters on the half shell are one of the most elegant appetizers you can serve, and a classic French mignonette sauce takes them to the next level. This simple yet sophisticated sauce combines the bright acidity of Champagne vinegar with aromatic shallots and a pop of whole mustard seeds, creating the perfect complement to briny, fresh oysters.
The beauty of this dish lies in its simplicity. While oysters are impressive on their own, the mignonette adds a layer of complexity that elevates the entire experience. The sharp vinegar cuts through the richness of the oyster, while the finely diced shallots and optional cucumber add texture and freshness. A touch of fresh dill brings an herbal note that ties everything together.
Whether you’re hosting a special dinner party or treating yourself to a luxurious appetizer, this recipe delivers restaurant-quality results with minimal effort. The key is sourcing the freshest oysters you can find and taking care to serve them ice-cold for the best flavor and texture.
Fresh Oysters with Mignonette Sauce
Fresh Oysters with Mignonette - a refreshing appetizer, with a flavorful Mignonette sauce!
Ingredients
Oysters
Mignonette Sauce
Instructions
Prepare the Mignonette
- Place all Mignonette ingredients in a small bowl, and chill.
Prepare the Oysters
- Shuck the oysters, preserving the brine if possible, placing them on crushed ice, rock salt, or a bed of seaweed. Keep cold.
Serve
- Just before serving, spoon the flavorful Mignonette over top of each oyster.
Notes
- Champagne vinegar provides the most elegant flavor, but white wine or rice wine vinegar work well too.
- The Mignonette sauce can be made up to a day ahead and refrigerated.
- For best results, keep oysters on ice until the moment of serving.
