 Purists insist on eating them raw, with no dressing save perhaps lemon juice, vinegar (most commonly shallot vinegar), or cocktail sauce.Upscale restaurants pair raw oysters with mignonette sauce, which consists primarily of fresh chopped shallot, mixed peppercorn, dry white wine and lemon juice or sherry vinegar.Like fine wine, raw oysters have complex flavors that vary greatly among varieties and regions