Mignonette Oysters with House of Henkel Méthode Cap Classique
Made with House of Henkel Méthode Cap Classique
Serves: 4
Prep Time: 10 minutes
Chill Time: 30 minutes
Best Style: Raw oysters on the half shell with a classic mignonette sauce — a French vinegar-based condiment — ideal for the MCC's bright citrus notes and refreshing finish.
🧄 Ingredients:
- Fresh raw oysters, shucked and served on crushed ice
- 1 shallot, finely minced
- 1/4 cup red wine vinegar (or white champagne vinegar for a lighter touch)
- 1/2 tsp freshly cracked black pepper
- Lemon wedges (optional)
🥄 Instructions:
- Combine the minced shallot, vinegar, and black pepper in a small bowl. Let it sit in the fridge for at least 30 minutes so the flavors marry.
- Spoon a small amount of mignonette sauce onto each oyster.
- Serve immediately on a bed of crushed ice with lemon wedges.
🍾 Why it Works:
The MCC’s delicate effervescence and acidity cleanse the palate after each oyster, while its subtle toasty and citrus notes complement the shallot and vinegar perfectly — elevating both the wine and the oysters.