Champagne Mignonette

Take shucked oysters to the next level with our champagne mignonette recipe. It has the same acidic brightness and peppery kick as the classic version but with a subtle effervescence and booziness from the addition of champagne or sparkling wine. And it’s especially convenient to make if you’re already planning on serving some bubbly with your oysters—simply make the mignonette ahead of time, then add a splash of wine to the sauce when you’re ready to serve. Use a very sharp knife when mincing the shallot; it should be cut as finely as possible, which will ensure your guests don’t bite down on any large, crunchy pieces.

What is Mignonette?

Mignonette is a simple, three ingredient condiment that's traditionally served with oysters. It's made with finely minced shallots, white- or red-wine vinegar, and freshly cracked black pepper. Bright and tangy, it pairs beautifully with oysters—whether creamy or briny—and adds delicious flavor without overpowering the delicate seafood.

How to Prepare Shallots for Mignonette

Mignonette is incredibly easy to make, but it's important to cut the shallot properly for the best texture and eating experience.

1. Trim off both ends from the shallot, being careful not to entirely remove the root end (it'll make mincing it easier later on). A shallot bulb typically consists of two halves; use the tip of your knife to cut through the skin, separating the halves. Then cut each piece in half lengthwise through the root.
2. Working with one half at a time, set it cut side down on your cutting board and make thin, horizontal cuts toward the root end, like you would when dicing an onion. Without moving the shallot, make thin, parallel cuts from one of the long sides to the other. Finally, mince the shallot very finely from the narrow end toward the root into tiny, uniform pieces.