Tested till perfect Champagne Mignonette Sauce
Champagne Mignonette Sauce
Photography by Matthew Kimura

Champagne Mignonette Sauce

Flavourful little sauces not only dress up oysters but also offer delicious introductions to first-time oyster eaters. Each sauce is enough for one dozen shucked oysters.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1/3 cup (75 mL)


  • 1/4 cup 1/4cupchampagne or sparkling white wine
  • 2 tbsp 2tbspwhite wine vinegar
  • 1 tbsp 1tbspminced shallot
  • 1/2 tsp 1/2tspcrushed mixed peppercorns
  • 1 Pinch 1Pinchsalt
  • 1 tbsp 1tbspchopped fresh chivefresh chives
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In bowl, combine Champagne; vinegar; shallot; peppercorns; and pinch salt. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in chives.

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