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Mignonette Sauce for Oysters
This is a classic recipe for mignonette sauce to serve with oysters, a staple at fine dining restaurants. Think of this as an elevated alternative to eating oysters with just a squeeze of fresh lemon juice - vinegar provides tang plus extra flavour from eschalots with the bonus of a lovely pink colour!Makes enough for 24 oysters. Some people use only a little, others go to town with it.
👥 24 Servings⏱️ Prep & Cook: 5 min⏳ Prep: 5 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Mignonette - Mix together in a bowl then set aside for at least ⏱️ 2 hours to let the flavours meld.
2
Serving - Transfer into a little dish with a small spoon. Serve alongside oysters (generally people help themselves).
3
Using - Most people just use about 1/2 tsp for small oysters and 3/4 tsp for large. Some people will use more liberally! Comes down to personal taste.
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