Oyster Sauce: Classic Mignonette

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Portion size 12 servings



Start with a dozen raw oysters.

Mix together shallots and red wine vinegar; refrigerate for at least 12 hours or up to 1 day. Spoon over oysters.


Good to Know

Mignonette sauce, made simply with shallots and red wine vinegar, is a traditional topping for raw oysters, adding flavour and enhancing the briny, sweet taste of the delicate oysters without overpowering them.

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Appetizers & Snacks

Oyster Sauce: Classic Mignonette