Classic Mignonette Sauce for Oysters

Slurped, fried, baked, or grilled—we love our oysters in all shapes and forms. But as deliciously indulgent as cheesy garlic baked oysters and garlic butter grilled oysters are, sometimes we prefer something more classic and straightforward. That can often be as simple as a fresh squeeze of lemon or hot sauce, but we love the vibrant pizazz a classic mignonette brings to our beautiful oysters.

Here’s a quick, easy mignonette recipe that will elevate your oysters on both the plate and the palette. 

Mignonette Sauce

Ingredients:

¼ cup finely minced shallots (about 1 shallot)

¼ cup red wine vinegar

1 teaspoon freshly cracked black pepper

pinch of sea salt (optional)

To Prepare:

1. Combine all of the ingredients in a bowl.
2. Cover and refrigerate for at least 30-60 minutes. The longer you allow the ingredients to meld, the deeper the flavors.
3. Spoon on to your favorite Little Wicomico Oyster variety, and enjoy (yep, that’s it!)

Tip: You can use this recipe as a base, and if you like to keep things simple, run with it as-is. But we also invite you to experiment by trying different variations on the vinegars (think: champagne vinegar or sherry) or by adding a splash of red or white wine (for example, cut vinegar in half and instead use ⅛ cup vinegar and ⅛ cup wine). Like a little sweetness? Add a pinch of sugar. Or if you're feeling spicy, explore adding jalapeño or crushed red pepper to kick things up a notch, or throw in some herbs for an earthy delight. And, well, who doesn’t love garlic–why not add a clove or two? Okay okay, you get the point...make it yours, and enjoy.