Shallot and Vinegar "Mignonette" for Oysters 2.000
Oct 26, 2005

Freshly shucked oysters are traditionally served well chilled on ice. A good oyster bar will offer fresh lemon, cocktail sauce with a kick of grated horseradish and this classic sauce mignonette. There are many recipes, of course. This is Russell Cronkhite's version.

Servings: 2 dozen oysters
  • 1/4 cup dry white wine
  • 2 tablespoons sherry vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons cracked white peppercorns
  • 1/8 teaspoon coarse salt


In a small mixing bowl, whisk together all ingredients. Cover and refrigerate for 24 hours.

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Recipe Source

Adapted from Russell Cronkhite, a chef and cookbook author.

Tested by Bonnie S. Benwick.

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