- /
- Herby Mignonette Sauce
Herby Mignonette Sauce
By Jeri Mobley-AriasSlurpin’ into 2021 with a platter of oysters topped with this herby mignonette sauce–CHEERS!
Prior to the pandemic, a common pastime of ours was to go out and enjoy a couple dozen oysters paired with chardonnay (particularly a bourgogne) and/or muscadet. Since dining out isn’t possible right now, we’ve started enjoying oysters in the comfort of our home. Once I learned how to shuck an oyster, it was a “go” from there!
Some like their oysters without any dressing, but a solid mignonette is a MUST, followed by a squeeze of lemon and a whisper of horseradish.
I love this herby sauce–it's a classic shallot mignonette sauce with finely chopped flat leaf parsley and cilantro. The addition is a subtle and marries well with the brininess from the oysters–utter goodness!
The oysters pictured are Fanny Bay (full brine with a mineral finish) and Bald Point (low brine, slightly sweet). Kumamoto oysters are also lovely; yielding a fruity, sweet and light brinniness. When making mignonette, it’s best to prepare the sauce a few hours before serving with oysters, as it’s good to give the flavors time to meld in the refrigerator.
Once that’s done, it’s slurpin’ time!
Herby Mignonette Sauce
By Jeri Mobley-AriasSlurpin’ into 2021 with a platter of oysters topped with this herby mignonette sauce–CHEERS!
- Total Time:10 minutes
- Servings:8 ounces
Ingredients
- ¼ cup + 1 tablespoon rice vinegar
- ¼ cup white wine vinegar
- 2 tablespoons flat leaf parsley, finely chopped
- 1 tablespoon cilantro, finely chopped
- ¼ cup shallots, finely chopped
- ¼ teaspoon kosher salt, + more to taste if needed
- ¼ teaspoon sugar
- 1 teaspoon white pepper, freshly ground with mortar & pestle
For Serving
- lemon for squeezing
- horseradish
Instructions
- Add all ingredients to a bowl and refrigerate for 2-4 hours.
- Add preferred amount of mignonette sauce on each oyster and add a squeeze of lemon and a whisper of horseradish.
Enjoy!
Related Recipes
