Oysters with mignonette on a platter with ice

Best Oyster Mignonette Recipes: 3 Sauces for the Perfect Oyster Platter

What could be better for entertaining guests than serving a stunning platter of exceptional oysters? A little tip: plan on offering several mignonettes to highlight the unique characteristics of each oyster variety and to please every palate.

To accompany my oyster platter, I prepared four garnishes: caviar; a reimagined classic mignonette with French shallot and Champagne vinegar; a basil, Japanese gin, and lemon granita; and a bold spicy mignonette with jalapeño, cilantro, lime, and rice vinegar.

I have to admit that my clear favorite is the jalapeño and cilantro mignonette - it beautifully enhances the complexity and highlights the salinity of both oyster varieties. To properly balance that salinity, a touch of acidity is essential: that's the key to a perfect oyster pairing.

Here are my mignonette recipes:

Classic: Champagne Mignonette

  • 2 French shallots, finely chopped
  • 1/2 cup Champagne vinegar

Combine shallots and vinegar. Refrigerate for at least 30 minutes before serving.

Spicy: Jalapeño Cilantro Mignonette

  • 1 jalapeño, seeded and finely diced (brunoise)
  • 1 French shallot, finely diced
  • 1/2 bunch cilantro, finely chopped
  • 1/4 cup rice vinegar
  • 1/4 cup seasoned rice vinegar
  • Zest and juice of 1 lime

Mix all ingredients together. Refrigerate for at least 30 minutes before serving.

Granita: Basil and Gin

  • 1/3 cup boreal-style gin (juniper, fir, forest notes)
  • 1/2 cup basil
  • 1/4 cup lemon juice
  • 2 cups ice

Blend all ingredients until very smooth. Freeze for at least 8 hours. To serve, scrape with a fork to create a fluffy, crystalline texture.

Utah Beach Oysters - Normandy, France

Utah Beach oysters are farmed at the iconic Utah Beach site in Normandy, France, also known for the 1944 D-Day landings. Their flavor is well-balanced between salinity and a subtle vegetal sweetness. They are very plump, firm, and even crunchy, with a lingering finish and no bitterness. Truly an exceptional oyster.

Discover our Utah Beach Oysters and taste them for yourself.

Salty Rock Oysters - Newfoundland

These oysters come from Newfoundland, in a cold region influenced by currents from the Labrador Sea and the Arctic. Their slower growth concentrates the flavors. The salinity is persistent on the palate, with notes of seaweed and light minerality. The finish is long and refreshing. A true pleasure - plus, they're very easy to shuck.

Try our Salty Rock Oysters and experience their bold salinity.

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