Classic Mignonette for Oysters

Directions

1. Blend all the ingredients together in a small bowl

   

2. Let stand at least 30 minutes-- ideally an hour—at room temperature.  Will keep in fridge at least one week in sealed container.

3. Spoon a small amount of liquid and shallots over freshly shucked oysters. Slurp and enjoy

   

4. Pepper Note:  If you have access to it, try the recipe with smoked black pepper corns.  Crack in a mortar and pestle or fresh grind coarsely.

5. Vinegar Varieties Note: Feel free to play with this recipe (keeping proportions) with our different vinegars.  We tested and enjoyed 3 tablespoon red + 2 tablespoons rice. And you may really enjoy a version with 5 tablespoons of our Hot Honey Vinegar if you want some sweet—the slight heat and sweet work really well.

6. Salt Note:  You might notice we did not add any salt to this recipe.  Some recipes do.  The reason we have not is that oysters are naturally briny with their own salt—if you are shucking oysters that are less briny or you want more feel free to add a very small pinch of salt (as you know acid covers for salt so only a little salt should be used).