Mignonette sauce for oysters

Name: Mignonette sauce for oysters
Cook time: 20 min
Total time: 20 min
Yield: 1 dish
Cuisine: French
Ingredients: Lemon; Onion; Wine vinegar; Red wine vinegar; Sherry vinegar

A source of vitamin C and antioxidants, this sauce enhances the absorption of minerals from oysters, giving them a bright, refreshing flavor. Ideal for boosting appetite and maintaining health.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Lemon	Lemon	Ingredient quantity for Lemon in g
Include ingredient: Onion	Onion	Ingredient quantity for Onion in g
Include ingredient: Wine vinegar	Wine vinegar ↺	Ingredient quantity for Wine vinegar in ml
Include ingredient: Red wine vinegar	Red wine vinegar	Ingredient quantity for Red wine vinegar in ml
Include ingredient: Sherry vinegar	Sherry vinegar	Ingredient quantity for Sherry vinegar in ml

	Product release:	105
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

20
	Slice	5
	Mix	5
		10

Macronutrients in 100 g

Proteins	0.6
Fats	0.1
Plaid	1.4
Net carbohydrates	4.3
Fructose	0.5
Calories	25 kcal
Indexes
Glycemic index	10
Glycemic load	1
Insulin index, II	8.6
Disease inflammatory index, DII	-0.39
Antioxidant, ORAC	1 545

Calories per dayGenderGrowth

Weight loss	Detention	Set
3%	2%	2%
972	1350	1620

BJU

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
C	2632289551

Minerals

Nutrient	% of RDA
Fructose	??????
Antioxidants	7881514
Quercetin	6691911

Vegan dishesSimple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: French

Goes well with: Seafood

465

Servings: 2 (1 serving ≈ 53 gram)

Digestion time: 2 hour

Finely chop the shallot (1 tbsp).

Transfer the shallot to a small bowl. Add white wine vinegar (1 tbsp), red wine vinegar (1 tbsp), and sherry vinegar (1 tbsp). Pour in lemon juice (3 tbsp). Mix the sauce thoroughly until smooth.

Let the sauce sit for 5–10 minutes to allow the shallot to marinate slightly.

Add a few drops of the sauce to each oyster just before serving.

Used in recipes

Oysters with sauce and without

Published: 12.03.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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