Supported by
- You will need
- Method
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.
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.
'In Cornwall we’re spoilt for choice with some of the finest seafood and shellfish, but we recently paid a visit to Porthilly Oysters in Rock and were blown away'