Sparkling Oyster Mignonette

Naked oysters are hard to beat. Most Oyster platters, however, have a well for a mignonette (a vinegar & pepper based sauce) for those who prefer their food dressed. The sparkling wine from the coastal town of Getaria in Spain's Basque Country, Taxakoli Ulacia, is a lovely choice for this mignonette--fresh and fruity with well-balanced acidity. The green apple and green effervescent wine contrast beautifully with the briny, chewy texture of Island Creek Oysters. A little bit goes a long, long way. Use a 1/2 teaspoon or less for the perfect oyster to mignonette ratio.



mi·gnon·ette | \ ˌmin-yə-ˈnetˌminyəˈnet/

An 18th century word with French origin meaning small & delicate that today refers to a sauce typically made with vinegar, pepper, and herbs and served especially with oysters.

kitchen notes

The mignonette can be refrigerated for up to 2 hours—6 hours if the champagne is added just before serving. Serve chilled.



1/2 cup sparkling wine

2 tablespoons (about 1 large) minced shallot

2 tablespoons Granny Smith apple, 1/8" minced

1 tablespoon champagne vinegar

1/4 teaspoon freshly ground pepper

2 dozen oysters

Shaved ice, for the oyster serving platter



1. Whisk the wine, shallot, apple, vinegar, and pepper together.

2. Place in the refrigerator and chill until ready to serve.

3. Place shaved ice on a platter just before shucking. 

4. Shuck (LEARN TO SHUCK) the oysters and place on the platter.

5. Serve immediately with the mignonette.

serves 6

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