Two delicious takes on the classic oyster mignonette!

A simple combination of white wine vinegar, shallots, and pepper is a bright complement to raw oysters.

This mignonette sauce for oysters is the perfect condiment to pair with freshly shucked oysters on the half shell!

Over the weekend we welcomed in the first autumn-like Friday by picking up a box of our favorite oysters and lighting up the outdoor brick fireplace at the river house for a small roast. Tim prepared an array of toppings that we spread out on the picnic table and we indulged in oysters on the half shell, roasted oysters, Oysters Rockefeller and my personal favorite — fresh oysters with a homemade mignonette sauce. The sauce is quick to make with just 6 ingredients and fool-proof for serving…

A vinegar-based French Mignonette sauce highlights salty oysters.

3 great , easy sauces for oysters - a classic mignonette, Tetsuya's oysters with Japanese Dressing and a Cucumber Lime Granita.

Christopher Laramie, executive chef at Hog Island Oyster Co.'s San Francisco bar, shares a crowd-pleasing recipe that is casual, easy to prepare and perfect for summer entertaining. The "hogwash" topping takes a traditional mignonette and adds cilantro and jalapeño. Hog Island general manager Greg Hinds pairs the raw oysters with a Grüner Veltliner and Albariño blend, a white wine that balances salinity and tropical fruit notes.

Give your guests an icy thrill with this twist on the French vinegar and shallot sauce that's classic for topping oysters. Plus learn how to safely shuck oysters.

Flavourful little sauces not only dress up oysters but also offer delicious introductions to first-time oyster eaters. Each sauce is enough for one dozen shucked oysters.

Classic mignonette recipe with red wine vinegar, French shallots and black pepper and other condiments suggestions.