Raspberry Mignonette Sauce Raspberry Mignonette Sauce

Author: Canadian Living

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.

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: February 2006


  • 2 tablespoons raspberries (thawed or fresh)
  • 3 tablespoons raspberry vinegar
  • 1 tablespoon minced shallots
  • 1 tablespoon water
  • 1/2 teaspoon granulated sugar
  • 1 pinch cracked black pepper
  • 1 teaspoon chopped fresh parsley


Press raspberries through fine sieve into bowl. Add raspberry vinegar; shallot; water; sugar; and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in parsley.
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Raspberry Mignonette Sauce