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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Oysters on the half shell with mignonette over ice


Posted by: Ari Laing

Freshly shucked raw oysters: is there anything better? While delicious on their own or with a squeeze of fresh lemon, we prefer to top them with a simple mignonette. Ready in 5 minutes (yes, really!) and made from a quick mix of red wine vinegar, shallots, and black pepper. Refreshing, light, and the perfect little something to take oysters on the half shell over the top!

recipe +-

Posted by: Ari Laing
Oysters on the half shell with mignonette over ice
Print Recipe
5 from 8 votes


Our classic mignonette is ready in 5 minutes! Combine red wine vinegar, shallots, and black pepper to create a refreshing, light, sauce that will take raw oysters to the next level!
Prep Time5 mins
Cook Time0 mins
Optional resting time2 hrs
Total Time2 hrs 5 mins
Course: Dinner
Cuisine: American
Keyword: oyster mignonette, oysters on the half shell, raw oysters
Servings: 6 servings
Calories: 7kcal
Author: Ari Laing


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


  • Combine all ingredients in a small bowl, then whisk to combine. Set aside at room temperature for 2 hours.
    Mignonette in a bowl


  • If you don't have red wine vinegar, substitute with white wine vinegar or Champagne vinegar.
  • While the flavor intensifies while the mignonette sits, you can of course make this and serve immediately without letting it sit for 2 hours.
  • Mignonette will keep in an airtight container in a refrigerator for months.


Sodium: 2mg | Vitamin C: 1mg | Sugar: 1g | Fiber: 1g | Potassium: 19mg | Calories: 7kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!