Oyster Vinaigrette Mignonette Sauce

Garnish your fresh oysters on the half-shell with this classic oyster vinaigrette sauce that's chef's kiss! Red wine vinegar, shallots, and parsley. It's an irresistible match with cooked or raw oysters.

Course sauce, Seafood Sauce

Cuisine Seafood

Keyword Oyster Mignonette, raw oyster sauce, sauce for oysters

Prep Time 5

Total Time 5

Servings servings

Calories 21kcal

Ingredients

2 TB Finely minced shallots
⅔ cup Red wine vinegar
2 TB Fresh flat-leaf parsley
½ teaspoon Salt or to taste
sprinkle of white pepper
Optional: Sprinkle of red pepper flakes

Instructions

Finely chop the shallots and the flat-leaf parsley.
Into a small mixing bowl, add the red wine vinegar, shallots, and parsley.
Stir in the salt and white pepper. Taste and adjust salt.
Refrigerate for at least 30 minutes before serving.

Notes

Store in the fridge for a few hours for the flavors to meld. Preferably not too much longer in advance as the flavors will become too potent.

Serving tips: Pour a few drops on each oyster. I like to use about 1 teaspoon per serving.

Modifications: To make a milder version, add 1-2 tablespoons of olive oil.

Nutrition

Serving: 1serving | Calories: 21kcal