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Three fresh oysters served with mignonette, lemon ginger, and soy lemon sauces

3 Easy Sauces for Oysters

Three quick homemade sauces for raw oysters: a bright lemon ginger dressing, a savory soy lemon sauce, and a tangy red onion mignonette. Easy recipes for an elegant oyster tasting platter.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 18 oysters
Course: Appetizer, Sauce
Cuisine: International
Calories: 14
Ingredients Method Notes

Ingredients
  

Lemon Ginger Sauce
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon finely chopped red chili pepper
  • 1 small pinch of salt or to taste
Soy Lemon Sauce
  • 1 teaspoon soy sauce regular or reduced-sodium
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
Mignonette Sauce
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red onion very finely chopped

Method
 

Make the lemon ginger sauce:
  1. Combine the olive oil, lemon juice, grated ginger, finely chopped chili, and a small pinch of salt in a bowl. Whisk well.
    Fresh oyster with homemade lemon ginger sauce and red chili
Make the soy lemon sauce:
  1. In a second bowl, combine the soy sauce, olive oil, and freshly squeezed lemon juice. Whisk until combined.
    Fresh oyster served with soy sauce, lemon juice, and olive oil
Make the mignonette:
  1. In a third bowl, combine the white wine vinegar, olive oil, and finely chopped red onion. Stir well. Let it rest for 10–15 minutes if time allows.
    Fresh oyster served with red onion mignonette sauce
Serve:
  1. Arrange freshly shucked oysters on crushed ice. Stir each sauce and serve in separate bowls with small spoons. Add approximately ½ teaspoon of sauce to each oyster.

Notes

  • Each sauce makes enough for approximately six oysters.
  • Reduced-sodium soy sauce is a good option because oysters are naturally briny.
  • Remove the chili seeds and membranes for a milder lemon ginger sauce.
  • Shallot can replace red onion in the mignonette.
  • Champagne vinegar can replace white wine vinegar.
  • Prepare the sauces before shucking the oysters.
  • Keep raw oysters properly chilled and serve them promptly.
  • Refrigerate leftover sauces in covered containers for up to 24 hours.