Recipes // Main Dish Seafood // Fresh Oysters with Keel Vodka Mignonette Sauce

Fresh Oysters with Keel Vodka Mignonette Sauce


By Chef Kevin Des Chenes

Yield: Sauce for 18-24 oysters


  • ¼ cup plus 1 teaspoon Keel premium light vodka
  • 2 ½ tablespoons sherry wine vinegar
  • 1 shallot, very finely chopped
  • White pepper to taste
  • Salt as needed


  1. Place ¼ cup of the vodka and the vinegar in saucepan and bring to a rapid boil. Turn off the flame and stir in the shallot and white pepper.
  2. Reserve the liquid from the oysters as you shuck them.
  3. Strain the liquid through a fine sieve and add up to ½ cup of the strained liquid to the vodka/vinegar mixture.
  4. Stir to combine and taste. Add the remaining 1 teaspoon of vodka and a pinch of salt if needed and chill till serving time (oysters tend to be salty so taste carefully).
  5. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster (or clams) on the half shell.
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