So, you’ve decided to treat your guests (and mostly yourself 😂) to succulent oysters for your next get-together and need a delicate sauce that will not only impress your guests but also leave them wondering which closet you hide your private chef? Mignonette sauce is one of those “minimum effort, maximum impact” tricks Jodie loves to share. Watch this video and learn the secret of making a classic sauce and the perfect companion for your freshly shucked oysters.

📥 Download the recipe below

A couple of pro tips to make this sauce sing:

• Use only the finest French Eschallot, and slice those babies uniformly and as finely as your knife skills allow. No blender here—let’s keep the magic intact.
• Opt for the crème de la crème of red wine vinegar; it’s the star of the show.
• Give the mixture a good 10-minute spa session before serving, letting the Eschallot soak up all that goodness.
• Taste and adjust the seasoning—always give it a little sip to make sure it’s dancing on your taste buds.

Oh, and before we get carried away, check out our video on how to shuck/open oysters like a pro (or at least a safer way).

We’re eager to witness your culinary artistry, so don’t be a stranger! Tag us on social with #vivecookingschool, and let the world marvel at your kitchen prowess. 🌟

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