Paige’s Kitchen: Mignonette Sauce

GAINESVILLE, Fla. (WCJB) - December is a wonderful month for fresh oysters in Florida. And if you want to ring in the new year with some new recipes for these ocean gems, we have several suggestions.

While many folks love the classic hot or cocktail sauce for oysters, but a mignonette sauce can open up new flavors for you and your guests. Here’s a look at 3 of my favorites. The cucumber is my personal choice. Enjoy!

*Blood Orange Mignonette

INGREDIENTS

• 12 oysters shucked, served on ice
• 1 blood orange segmented and finely chopped
• 1 teaspoon Champagne vinegar
• 2 tablespoon Champagne
• ½ tablespoon fresh basil leaves finely chopped
• salt and pepper to taste

INSTRUCTIONS

1. Combine the segmented blood orange, the vinegar, Champagne, and basil leaves in a small bowl.
2. Taste for seasoning and adjust as needed .
3. Serve immediately alongside the shucked oysters on ice.

*Cucumber Mignonette Sauce

INGREDIENTS

• 1 dozen oysters
• ½ cup champagne vinegar
• ¼ cup finely chopped cucumber, seeded
• 1 small shallot, minced
• 1 Tablespoon chopped fresh mint
• salt and pepper, to taste

DIRECTIONS

1. In a small bowl, combine all ingredients (except oysters). Mix well.
2. Chill for at least 20 minutes.
3. Serve with raw oysters.

*Classic Mignonette Sauce

INGREDIENTS

• ½ cup red wine vinegar
• 2 Tbsp shallot minced
• ½ tsp freshly cracked black pepper
• pinch of salt

DIRECTIONS

1. Make the quick mignonette sauce.
2. Combine all ingredients in a small bowl, then whisk to combine.
3. Set aside at room temperature for 2 hours.

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