Shallot Mignonette

The perfect sauce for your DIY raw bar
44 Ratings
100% would make again
Shallot Mignonette Recipe
Photo: Rachel Vanni/Tasting Table

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.”

Shallot Mignonette

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

Yield: 1½ cups

Prep Time: 10 minutes, plus 1 hour marinating time

Cook Time: N/A

Total Time: 10 minutes, plus 1 hour marinating time


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


In a small bowl, combine all the ingredients and stir well to combine. Let sit for 1 hour at room temperature, then serve.

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