How to make mignonettes for oysters

We love oysters for their salty, plucked from the sea freshness, but since their flavour is fairly neutral, you can benefit from enhancing them with homemade mignonettes. Since these bivalve condiments are easy to prepare, here are some ways to change up that classic lemon wedge.

What is a mignonette?

This condiment is very simple: its purpose is to create an explosive bite once spooned onto the oyster. The most classic and easy-to-make version consists of a mixture of finely chopped French shallots, red wine vinegar, sugar and black pepper. Each oyster is lightly garnished. However, you can vary the combinations of ingredients.

Basics to vary

With a mignonette, we want intense flavours that enhance the oyster. It should always be slightly tart: choose a vinegar base (or other tangy ingredient) to which a little sugar and salt will be added—simply to balance the flavours.

It must also be a contrasting texture with the mollusc: meticulous care is taken by cutting small cubes of a crunchy fruit or vegetable that will become slightly pickled once mixed. Ingredients that go well together are also paramount to the best mignonettes.

Here are some ingredient ideas to make original and balanced mignonettes:

Acid: white or red wine vinegar, apple cider vinegar, rice vinegar, juice from sour pickles or capers, citrus juice, white or sparkling wine.

Hot: Tabasco sauce, sriracha sauce, horseradish, ground or flaked hot pepper, wasabi, finely chopped marinated hot peppers, fresh ginger or finely chopped pickles.

Crunchy: fresh fruit or vegetables ripe in small cubes (mango, apple, pear, celery, cucumbers, radishes, citrus supremes), crushed black or pink peppercorns, chopped pickles or capers.

Sweet: pomegranate or orange juice, maple syrup, honey, brown sugar, sugar.

Fresh garnish: citrus zest, finely chopped green onions or French shallots, chopped herbs, seasonal berries.

Recipes to try

Fresh oysters with four mignonette sauces

From the traditional mignonette with red wine and shallot to the more adventurous ponzu and fish roe, ginger and wasabi or Asian-style flavourings, there are a variety of sauces that can give a fragrant touch to oysters. These four ideas to suit all tastes will certainly enhance your next round of oysters.

Goat cheese oyster duo

Goat cheese takes on the appearance of mignonette in these two recipes, one of which is combined with melon and herbs, while the other has pear and pesto. In both instances, the creaminess of the cheese pairs perfectly with the iodized flavour of the oysters for two original combinations that are sure to impress!

Oysters and mignonette sauce duo

In this duo of mignonettes, the classic lemon is replaced by beer! In the first recipe, it's a mixture of raspberry beer, pepper and whole raspberries. In the second, we opted for dark beer that’s reduced with garlic. All that remains is to garnish the oysters au gratin and serve.

Want to organize an oyster party? Read our complete guide to learn how to select these bivalves and how to open them safely: Oyster tasting 101.