Shallot Mignonette Recipe

Mignonette is a classic accoutrement for freshly shucked oysters. Minced shallots are mixed with white wine vinegar, crushed peppercorns and tarragon for an acidic and peppery garnish to offset briny oysters. It's simplicity at its best.

LeFevre's pro tip when serving a mignonette with oysters: Use a fork to dress them, not a spoon. The point is to add just the pickled shallots to the oyster, not the vinegar, which will overpower the flavor of the oyster.

To learn more, read "For Shuck's Sake."

Recipe adapted from David LeFevre, Fishing with Dynamite, Los Angeles, CA

Shallot Mignonette Recipe
5 from 64 ratings
Chef David LeFevre shares his recipe for a classic shallot mignonette laced with plenty of peppercorns for the perfect oyster condiment.
Prep Time
Cook Time
shallot mignonette in bowl
Total time: 10 minutes
  • ¾ cup white wine vinegar
  • 1½ tablespoons whole black peppercorns, coarsely ground
  • 3 large shallots, peeled and minced
  • 1 tarragon sprig
  • Kosher salt, to taste
  1. In a small bowl, combine all the ingredients and stir well to combine. Let sit for 1 hour at room temperature, then serve.
Calories per Serving 118
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 24.0 g
Dietary Fiber 5.2 g
Total Sugars 9.5 g
Sodium 500.7 mg
Protein 3.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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