Herb Mignonette
- PREP 10min
- TOTAL 10min
Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats. Scroll to the notes & tips section for an explanation of rice vinegar vs. seasoned rice vinegar as well as a DIY seasoned rice vinegar recipe if you do not have it on hand.
You Will Need
1 1/2 ounces (3 tablespoons) rice vinegar
3 ounces (6 tablespoons) seasoned rice vinegar
7 tablespoons minced shallot, 1 medium-to-large shallot
2 tablespoons minced parsley
2 tablespoons finely chopped tarragon
Pinch fresh ground black pepper
Directions
Combine the rice vinegar, seasoned rice vinegar, shallot, parsley, tarragon, and pepper in a non-reactive bowl or glass jar. Taste, and adjust with more pepper. Remember that the vinegar will taste its strongest at first but will mellow as it sits with the shallots in the refrigerator.
Refrigerate for at least an hour before serving with oysters so that the shallots have a chance to pickle and mellow. The mignonette will last up to a week in the refrigerator. It will mellow even more over time, but I enjoy that! If you taste the sauce after some time in the fridge, and find that it has lost its zestiness, add a splash of fresh vinegar.
Shuck your oysters and serve with the mignonette sauce in a small ramekin. Place a small spoonful of the sauce (I go heavy on the shallots) and add to a raw oyster before eating. Then repeat!
Adam and Joanne's Tips
- Rice Vinegar vs. Seasoned Rice Vinegar: Seasoned rice vinegar is plain rice vinegar with salt and sugar added. It’s an excellent condiment to have on hand for marinades, sauces, and dressings. It is sold next to rice vinegar in most grocery stores.
- Homemade Seasoned Rice Vinegar: Combine 1/2 cup unseasoned rice vinegar, 1/4 cup sugar, and one tablespoon of fine salt in a bowl. Let sit for five minutes, and then whisk until the sugar dissolves. Store in an airtight container at room temperature for up to 1 week.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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