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Mac's Oyster Mignonette (aka Hogwash)

Mac's Oyster Mignonette (aka Hogwash)

Makes plenty for a party!

Mac's Oyster Mignonette, also known as Hogwash, is a delightful and tangy sauce that is perfect for adding flavor to freshly shucked Cape Cod Oysters. This recipe boasts a blend of seasoned and unseasoned rice wine vinegar, which gives it a sharp and acidic kick, balanced out by the heat of finely diced jalapeno pepper and red fresno chili. The shallots provide a subtle sweetness, while the cilantro adds an herbaceous freshness that pairs perfectly with seafood.

To prepare, one must finely dice the peppers, shallots, and cilantro, and then mix them with the rice wine vinegars, freshly squeezed lime juice and zest, and fresh ground pepper. Letting the sauce rest for 30 minutes allows the flavors to meld together, creating a complex and delicious sauce that is sure to impress your guests. When ready to serve, simply grab a spoon and splash generously over a freshly shucked oyster. Mac's Oyster Mignonette is a must-try recipe for any seafood lover looking to take their oyster game to the next level.


  • 1 1/2 cups seasoned rice wine vinegar*
  • 1 1/2 cups unseasoned rice wine vinegar
  • 1 cup jalapeno pepper, finely diced
  • 1 cup red fresno chili, finely diced
  • 1/2 cup shallot, finely diced
  • 1/2 cup of cilantro, chopped
  • 1/2 tbsp. fresh ground pepper
  • 1 lime


  • Remove the seeds and core from the jalapeno pepper and red fresno chili and cut into a small dice. Next, clean the cilantro and lightly chop, dice the shallots and zest and juice the lime. Mix all ingredients together in a bowl with the saesoned and unseasoned rice wine vinegars. Let the sauce rest for 30 minutes if you can wait - the flavor really bloom.


  • Grab a spoon and splash atop a freshly shucked Cape Cod Oyster


  • Seasoned Rice Wine Vinegar is made by adding sugar and salt (or sometimes sake) to plain white rice vinegar. The bottle is clearly labeled as "seasoned" and is available in most markets where regular rice wine vinegar is sold.
  • Red Fresno Chilis are nice and hot. A Serrano Pepper is a decent substitution.
  • Store any leftover sauce in a sealed container in the fridge. The flavors only get better with age.

Recipe Courtesy of Mac’s Seafood. All rights reserved.

About Our Partner Mac's Seafood

As the founder of Mac’s Seafood on Cape Cod, Mac has made it his life’s work to source and serve fresh, high-quality seafood in his restaurants and markets every season of the year - so you know the scallops, swordfish, littlenecks, and oysters on your plate didn’t travel far to get there.

“You can count on us to know where your fish comes from,” says Mac. That’s our commitment. That’s why we do what we do every day. In fact, the Wellfleet Oysters I use in this stuffing are farmed by local shellfishermen right down the street from my house. So give this recipe a try, you’ll make the seafood lovers around your table VERY happy.”