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Raw Oysters Mignonette


  • 1/4 cup finely diced French shallots
  • 2 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. lemon juice
  • 2 Tbs. dry white wine
  • 4 sprigs parsley, leaves only, chopped
  • 2/3 cup extra-virgin olive oil
  • Salt
  • Black pepper


Combine everything up to the olive oil in a small bowl. Whisk in the olive oil in a thin stream until blended. Add salt and pepper to taste.

Spoon about a teaspoon of the sauce over raw oysters on the half shell.


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