Oysters with a Maple-Cider Vinegar Mignonette Sauce

Fish and Seafood / Main Courses

Preparation Time:
Cooking Time:
Cooling Time:
1 portion
Metric Imperial


  • 1/4 cup cider vinegar
  • 1/4 cup maple syrup (preferably golden syrup for its delicate flavour)
  • 2 shallots, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp turmeric
  • 1 tsp black pepper, freshly ground
  • Zest of 1/4 lemon
  • 12 premium quality oysters


  1. In a small saucepan over low heat, simmer the vinegar, maple syrup, and shallots for 2 minutes, without reducing.
  2. Add the fresh thyme, turmeric, and pepper and continue to simmer over low heat for 2 minutes.
  3. Remove from heat and add the lemon zest. Let cool for at least 1 hour before serving.

Let cool for at least 1 hour before serving.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fish and Seafood Recipes

Main Courses Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.