• Herby Mignonette Sauce

    By Jeri Mobley-Arias

    Slurpin’ 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!

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  • Herby Mignonette Sauce

    By Jeri Mobley-Arias

    Slurpin’ 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

    1. Add all ingredients to a bowl and refrigerate for 2-4 hours.
    2. Add preferred amount of mignonette sauce on each oyster and add a squeeze of lemon and a whisper of horseradish.

    Enjoy!

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