Highlands Oyster Mignonette

  • Serves

    makes 1 1/4 CUPS


Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.


  • 34 cup prosecco or cava
  • 12 cup champagne vinegar
  • 1 tbsp. crushed pink peppercorns
  • 1 tbsp. raspberry vinegar
  • 1 shallot, minced
  • Kosher salt, to taste


Step 1

Combine ingredients in a medium bowl and let sit for 30 minutes before serving with oysters on the half shell, such as bluepoint or Apalachicola.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.