Oyster Sauce
Mignonette Sauce for Oysters2017-10-27T09:31:03-04:00

Mignonette Sauce for Oysters

Presented by The Mint Gastropub


  • 3 shallots
  • 1 cup champagne vinegar
  • 1 jalapeño
  • 1/4 cup orange soda
  • Salt and white pepper


Mince shallots and jalapeño, then combine with remaining ingredients and adjust the seasoning. Refrigerate the mixture overnight to allow flavors to blend before serving. Present with freshly shucked oysters that have been loosened from the shell before being arranged on a platter with crushed ice. Serve the mignonette sauce in a small bowl on the side with a tiny spoon. (If you don?t have a mignonette spoon, an espresso spoon works well.) Guests can spoon a small amount of sauce over each oyster before eating.

(Yields about 1 1/4 cups)

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As seen in the Winter/Spring 2015 Issue

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