---
title: 'Shell yeah!' Red Wine Mignonette for oysters from Fish City Grill
description: This is a classic recipe for mignonette sauce to serve with oysters, a staple at fine dining restaurants. Many people love to enjoy oysters with a squeeze of lemon, but this tangy sauce goes really well with creamy oysters with the bonus of a lovely pink color.
image: https://www.meritstreetmedia.com/hubfs/Annie%20G%20images/oyster.jpg
---

 1 min read

# 'Shell yeah!' Red Wine Mignonette for oysters from Fish City Grill

[![Picture of Annie Gimbel](https://www.meritstreetmedia.com/hubfs/Merit%20logo.png) Annie Gimbel ](https://www.meritstreetmedia.com/news/author/annie-gimbel) |  Dec 12, 2024

!['Shell yeah!' Red Wine Mignonette for oysters from Fish City Grill](https://www.meritstreetmedia.com/hubfs/Annie%20G%20images/oyster.jpg)

Texas — Ah, oysters. Tasty naked but even better dressed to impress. And what color compliments everyone, even sea-salty bivalves? Pink! 

Here's a classic recipe with a twist for mignonette sauce to serve with oysters, a staple at fine dining restaurants. Many people enjoy oysters with a squeeze of lemon, but this tangy sauce pairs well with creamy oysters too. It's a combination that tastes as good as it looks. Enjoy!

Ingredients:  
1/2 cup ​​minced shallots (about 2 1/2 ounces)  
1 cup ​​​red wine vinegar or Champagne vinegar   
1/8 tsp​​​ sugar  
Pinch ​​​Kosher salt  
1 tsp ​​​pink peppercorns, crushed

Instructions:  
Finely mince the shallots: Peel and coarsely chop the shallots buy hand or in a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match. Then, in a a bowl, mix together vinegar, sugar and salt. Stir until sugar and salt have dissolved. Stir in shallots and crushed peppercorns. Cover bowl with a lib or plastic wrap. Refrigerate until ready to serve. Right before serving, give a quick stir to mix everything up. The peppercorns will fall to the bottom. 

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