Frozen Mignonette Sauce with Cucumber
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Easy and quick
Mignonette sauce is a classic for raw oysters. This frozen mignonette sauce with cucumbers will take your next raw oyster party from great to fabulous. Mignonette is a simple sauce made of finely diced scallions, vinegar and a generous amount of freshly cracked pepper.
Upgrade to Frozen Mignonette Sauce with Cucumber for the Wow Factor
If you are going to go to the trouble to serve raw oysters, it is worth taking just a couple more minutes to upgrade your mignonette sauce. Start with a standard mignonette of shallots, vinegar and pepper and then pour the combination into a shallow pan. Put the pan in the freezer for a couple hours. When you are ready to serve take the pan out of the freezer and scrape it with a fork like you would to make a granita. Stir in some finely diced cucumber and voila!Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
You will have a wonderful frozen accompaniment to dress your raw oysters. Freezing the mignonette is genius because raw oysters should be chilled and the cucumber adds a bit of pop and crunch that nicely complements the oysters.Mignonette Sauce Variations
Some people have strong feelings about mignonette sauce. From the type of vinegar used to the ratio of shallots to vinegar, to whether black or white pepper should be used, there are lots of opinions. In the end, it is all up to personal taste. You can vary the flavor of mignonette sauce by changing the type of vinegar used, swapping out the shallots for green onion, red onion or leeks, or adding minced fresh herbs.How to Throw a Fabulous Raw Oyster Party
Check out our post for everything you need to know to throw a fabulous raw oyster party at home. We strongly suggest serving this sauce along with two other sauces: Homemade Cocktail Sauce and Ponzu Dipping Sauce.
PrintHomemade Mignonette Sauce
Add some wow-factor to your next raw oyster party with this easy-to-make, frozen mignonette sauce with cucumbers.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: Dinner, Lunch, Appetizers
- Cuisine: French, New American
Ingredients
Scale
- 1/4 c finely minced shallots or other alliums (leeks, green onion, red onion)
- 1/3 cup vinegar (champagne, Spanish sherry, rice, white wine or cider)
- 1/2 to 1 t black or white pepper and kosher salt to taste
- 2 T finely diced, peeled and seeded cucumber
Optional ingredients:
- 1 –2 T freshly minced herbs (parsley, dill, mint, tarragon or thyme)
- Pinch of sugar (to balance vinegar)
Instructions
- Combine shallots, vinegar and pepper in a small bowl. Pour into a shallow pan small enough so that the mixture is no more than 1/2″ deep. Place in the freezer for a couple hours.
- Just before you are ready to serve your oysters, remove the pan from the freezer and scratch the frozen mixture with a fork to create a granita. Stir in the finely diced cucumber and serve in a small bowl with shucked raw oysters.
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