Our Mignonette Sauce offers a refreshing twist to the classic combination of shallots and red wine vinegar. Use our Champagne or Sicilian Lemon to add bright, sparkling notes. Each one complements the brininess of freshly shucked raw oysters.

¼ cup Champagne vinegar or Sicilian Lemon infused white balsamic
1 tbsp finely diced shallots (or red onion)
Freshly ground pepper to taste
Flor De Sal sea salt, a few grains for garnish


In a small bowl, combine vinegar, shallots. Season the mixture with freshly ground black pepper to taste. Adjust the amount of pepper according to your preference for spiciness. Stir the ingredients together until well combined. Let the mignonette sauce sit for about 10-15 minutes to allow the flavours to meld together. Taste and adjust the seasoning if needed. Serve alongside your freshly shucked raw oysters and garnish with sea salt.