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Bon Appétit

Classic Mignonette

3.9

(149)

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This recipe makes enough mignonette for a dozen oysters.

Recipe information

  • Yield

    Makes ¼ cup

Ingredients

¼

cup red wine vinegar

1

tablespoon minced shallot

¼

teaspoon freshly ground black pepper

12

large oysters, freshly shucked

Preparation

  1. Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters.

Nutrition Per Serving

6 servings
1 serving contains: Calories (kcal) 0 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 0
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Reviews (149)

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  • Perfect recipe

    • Andy

    • Tulsa, OK

    • 4/14/2023

  • So simple yet so good. Added to fresh Washington state oysters. I followed another reader’s advice and grated the shallots.

    • Michael

    • Liberty Lake, WA

    • 2/10/2022

  • Like most dipping sauces, it should be made the night before so the flavors "get to know each other." You will be surprised. My observation is that red wine is too tart. I use rice wine vinegar. Also a pinch of sugar helps cur the acid if you don't want to prepare it the night before. And IMO you need at least a teaspoon of pepper based on 1/4 cup vinegar Bon Apetit. I also use this on my smoked ribs in lieu of a North Carolina style BBQ sauce.

    • David

    • Salem Oregon

    • 10/6/2021

  • nothing better then a classic Mignonette.....NOTHING!

    • Magicman78

    • Cedar City, Utah

    • 9/14/2021

  • Hard to improve on this classic. One can tweak it, but the recipe stands quite well on its own.

    • Anonymous

    • DC

    • 6/20/2021

  • Red wine vinegar makes a migionette that is too sharp for me. I prefer a champange or prosecco vinegar. I grate the shallots as this releases more shallot flavor and I prefer the texture to minced. No herbs for me. Black pepper only as I find white pepper musty. No salt as west coast oysters are quite briny in their character. Depending on the age of the shallots, they can be bitter. A touch of sugar to balance any bitterness in the shallots or excessive sharpness in the vinegar is a great secret touch.

    • Jon

    • Seattle

    • 6/8/2021

  • How far in advance can this be made? Thank you

    • Susan

    • Leland, Michigan

    • 3/7/2021