Mignonette Sauce For Oysters
A classic mignonette sauce made with red wine vinegar, shallots, sugar and pepper. Simple, elegant and perfect with fresh oysters.
Updated 7 January 2026
With all the mouthwatering, modern ways to serve fresh oysters; like Balsamic Pearls and Pomegranate Vinaigrette, we should never forget the simplest yet most sophisticated option of all: Mignonette sauce for oysters.
It’s no wonder many great restaurants still proudly serve oysters with mignonette as an appetiser. If I were a chef, I’d love diners to order fresh oysters all night! It’s easily one of the most effortless dishes to send out.
Mind you, restaurant owners probably love it too. A dozen fresh oysters these days can set you back $50 or more! And yes… I’d still order them, and then cry later 😂 As you can probably tell from the number of oyster recipes I have here, the obsession is very real.
This classic mignonette sauce for oysters is tart, refreshing and beautifully balanced, enhancing the creamy, briny flavour of fresh oysters without overpowering them. With just a few ingredients and hardly any prep work, it’s an elegant sauce that makes entertaining feel easy.
It’s honestly the best way to serve oysters when you’re hosting, as the sauce can be made ahead of time and is both easy and affordable. When guests arrive, simply scatter the oysters over plenty of ice or rock salt, place the sauce alongside, and you have a canapé that’s simple, refined and always a crowd-pleaser.
What Is Mignonette Sauce?
Mignonette sauce is a traditional French sauce for oysters, made with vinegar, finely minced shallots. It’s a vinegar-based sauce that’s intentionally simple, allowing the natural flavour of fresh oysters to shine.
As a classic oyster sauce, mignonette works so well because its sharp acidity cuts through the creamy, briny richness of raw oysters, creating a perfectly balanced bite. Light, refreshing and elegant, mignonette sauce for oysters enhances rather than masks, which is why it has stood the test of time and remains a favourite in both home kitchens and restaurants.
Why You’ll Love This Mignonette Sauce
Quick and easy – The prep work will take you less than 5 minutes, then it just needs 30 minutes resting time for all the flavours to infuse.
Make-ahead friendly – Perfect for stress-free entertaining because you can make this sauce 24 hours in advance. Just chill the sauce it in the fridge and take it out when it’s time to serve. Less time in the kitchen means more time to relax and socialise.
Elegant yet effortless – A classic French sauce that always feels refined
Enhances oysters without overpowering – Balances acidity and freshness while letting the oysters shine
Ingredients you’ll need
Oysters – In Australia, oysters are often conveniently sold cleaned and already shucked on the half shell. The most important thing when buying oysters is freshness. Always purchase them from a trusted fishmonger and serve them as soon as possible. Fresh oysters should smell clean and slightly briny. Avoid any oysters with a strong or unpleasant odour, as this is a sign they’re no longer fresh.
Shallots (Eschalots) – Eschalots look like small, oval-shaped brown onions. They have a milder, slightly sweeter flavour than regular onions, which makes them perfect for mignonette sauce. Finely minced, they soften beautifully in the vinegar without overpowering the oysters.
Red wine vinegar – Because this sauce is vinegar-based, using a good-quality red wine vinegar really matters. Cheaper vinegars can taste overly acidic and one-dimensional, which can overwhelm delicate oysters. A good red wine vinegar enhances the sauce, cutting through the richness of the oysters while keeping the flavour bright.
Sugar – A small amount of sugar is used to round out the acidity of the vinegar. It doesn’t make the sauce sweet, as it simply softens the sharp edge, creating a more balanced and pleasant finish.
How to make Mignonette Sauce For Oysters
Step-by-step guide with photos
1. Combine the red wine vinegar, sugar, salt and pepper in a small bowl. Whisk until the sugar and salt have fully dissolved. Add the finely minced shallots and stir to combine.
2. Taste and adjust to your liking, adding a little more sugar to soften the acidity or extra salt and pepper if needed.
3. Cover and set aside for at least 30 minutes to allow the flavours to develop before serving.
How to Serve Mignonette Sauce with Oysters
Mignonette sauce is best served alongside freshly shucked oysters, allowing each diner to add a small spoonful to taste. The sharp, refreshing acidity pairs beautifully with the creamy, briny flavour of raw oysters.
For presentation, arrange the oysters on a large platter over plenty of ice or coarse rock salt to keep them cold and stable. Serve the mignonette sauce in a small bowl with a teaspoon, and offer lemon wedges on the side if desired. When serving, a light drizzle or small spoonful is all that’s needed.
Make-Ahead & Storage Tips
One of the best things about mignonette sauce is that it can be made ahead of time. Prepare the sauce up to 24 hours in advance and store it covered in the refrigerator. This not only saves time when entertaining but also allows the flavours to develop even further.
Before serving, give the sauce a quick stir and adjust the seasoning if needed. For the freshest flavour, always serve it chilled.
Frequently Asked Questions
How can I tell if oysters are fresh?
From an ex-fishmonger during my poor uni days, here’s what to look for:
Fresh oysters should look glossy and plump and smell clean and briny. Avoid any oysters that appear cloudy or have a strong, unpleasant odour.
If you’re buying oysters still in the shell, they should be tightly closed, or close when tapped. This indicates the oyster is still alive and fresh.
What vinegar is best for mignonette sauce?
A good-quality red wine vinegar works best, offering balanced acidity without overpowering delicate oysters. For a subtle variation, you can also use white wine vinegar or a small splash of balsamic vinegar for a gentle twist.
Can mignonette sauce be made ahead?
Yes. Mignonette sauce can be made up to 24 hours in advance and stored in the fridge until ready to serve.
How much mignonette sauce should I use per oyster?
A small spoonful or light drizzle is enough. Mignonette should complement the oyster, not mask its natural flavour.
More Oyster Recipes
Nutrition Information
Nutrition information is estimated using a third-party calculator and should be used as a guide only.
Australian Measurements
All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.
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Cheers – Cat T
Mignonette Sauce For Oysters
Video
Ingredients
- 24 (2 dozen) oysters (NOTE 1)
- 50g/ 1.8oz finely chopped eschalots / shallots (approx. 2 medium-sized) (NOTE 2)
- ½ cup red wine vinegar (NOTE 3)
- 2 tsp sugar (NOTE 4)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Combine the red wine vinegar, sugar, salt and pepper in a small bowl. Whisk until the sugar and salt have fully dissolved. Add the finely minced shallots and stir to combine.
- Taste and adjust to your liking, adding a little more sugar to soften the acidity or extra salt and pepper if needed.
- Cover and set aside for at least 30 minutes to allow the flavours to develop before serving.
