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Fresh oyster served with red onion mignonette sauce

Mignonette Sauce for Oysters

A bright and tangy mignonette sauce for raw oysters made with white wine vinegar, finely chopped red onion, and extra-virgin olive oil. An easy 3-ingredient recipe ready in 2 minutes.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 6 oysters
Course: Appetizer, Sauce
Cuisine: French
Calories: 21
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red onion very finely chopped

Method
 

  1. Chop the onion. Finely chop the red onion into very small, even pieces.
  2. Combine the ingredients. Place the onion in a small bowl and add the white wine vinegar and extra-virgin olive oil.
  3. Mix the sauce. Stir until well combined. If time allows, let the mignonette rest for 10–15 minutes to soften the onion.
  4. Serve. Stir again and spoon a small amount over each freshly shucked oyster. Serve immediately.

Notes

  • Champagne vinegar can be substituted for white wine vinegar.
  • Do not use regular distilled white vinegar because its flavor is too sharp.
  • Shallot can replace red onion for a milder and more traditional flavor.
  • Add freshly ground black pepper for a classic peppery variation.
  • Choose a mild, fruity extra-virgin olive oil.
  • Store covered in the refrigerator for up to 24 hours.
  • Double all the ingredients to serve approximately 12 oysters.