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Yaquina Bay Oyster | Mignonette Sauce






  • 24 oysters

  • 1/2 stalk of minced fresh lemongrass

  • 1 T. finely minced shallots

  • 1/2 teaspoon finely minced ginger

  • ½ cup red or white wine vinegar

  • coarsely ground pepper to taste




  • Shuck raw oysters 

  • Peel away outer leaves of the lemongrass.

  • Cut across the lemongrass stalk about 6 to 8 inches above the thick root end.

  • Finely mince the tender inner portion

  • Mix 1 teaspoon of the minced lemongrass, the minced shallots, ginger, red or white wine vinegar.

  • Season with pepper.

  • Set this mixture aside for 15 to 30 minutes, so the flavors meld.


Place oyster on serving dish. Taste and adjust the amount of Mignonette sauce. The mignonette may be prepared a day in advance and refrigerated in a covered container until serving.



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