Classic Shallot ½, peeled and finely diced Red wine vinegar to taste Contemporary Orange ½, juice of Rocket small handful Shallot ½, peeled and finely diced French Spring onion 1, finely chopped Chives small handful, chopped Dijon mustard 1 tsp Lemon ½, juice of Asian Chilli 1, finely chopped Coriander small handful, finely chopped Wasbi to taste Rice vinegar to taste Hot Jalapenos 2, finely chopped Dill handful, chopped Capers 1 tbsp, chopped Shallot ½, peeled and finely diced Red wine vinegar to taste

These mignonette sauces are super easy to put together. Simply take your pick of the sauces, prepare the ingredients and combine – adding more or less of each ingredient depending on taste. Drizzle over freshly shucked oysters and serve immediately. Find out how to shuck an oyster like a pro here .

Mezze, Starters

Mignonette, five ways

Classic, contemporary, French, Asian or hot ... take your pick of these simple mignonette sauces

Added on March 26, 2021

The pros at Philleigh Way Cookery School near Truro share their favourite mignonette sauces to drizzle on just-shucked oysters

www.philleighway.co.uk

You will need

Classic

Shallot ½, peeled and finely diced
Red wine vinegar to taste

Contemporary

Orange ½, juice of
Rocket small handful
Shallot ½, peeled and finely diced

French

Spring onion 1, finely chopped
Chives small handful, chopped
Dijon mustard 1 tsp
Lemon ½, juice of

Asian

Chilli 1, finely chopped
Coriander small handful, finely chopped
Wasbi to taste
Rice vinegar to taste

Hot

Jalapenos 2, finely chopped
Dill handful, chopped
Capers 1 tbsp, chopped
Shallot ½, peeled and finely diced
Red wine vinegar to taste

Method

These mignonette sauces are super easy to put together. Simply take your pick of the sauces, prepare the ingredients and combine – adding more or less of each ingredient depending on taste.
Drizzle over freshly shucked oysters and serve immediately. Find out how to shuck an oyster like a pro here.

Supported by