3 Easy Mignonettes
While we do believe that a perfect oyster needs no accoutrements to be enjoyed, sometimes nothing beats a cold oyster topped with a splash of mignonette. We’ve gathered three of our favorite mignonette recipes that are easy to whip up in a pinch and pair perfectly with our oysters.
All the ingredients needed are listed below, but feel free to experiment with the amounts based on your preference (some people love shallot, some prefer a little). Simply whisk all the ingredients together in a small bowl and you’re ready to serve alongside your shucked oysters.
GINGER CHILI MIGNONETTE
This has been a go-to for us for a while, so if you’ve had our oysters at a festival or event, you’ve most likely tried it. Bold and exciting, the overall taste is more flavorful than it is spicy, balanced with a sweet kick from the rice wine vinegar and ginger paste.
½ cup seasoned rice vinegar
1 tsp sambal
1 tsp ginger paste
⅛ tsp black pepper
½ tbsp fresh squeezed lemon juice
CUCUMBER CITRUS MIGNONETTE
We can’t get enough of this one! This bright mignonette tastes like summer thanks to the fresh squeeze of citrus and the coolness of the cucumber. Atop the oyster, the cukes give a delicate crunch, while the citrus provide a burst of acidity that cuts through the richness of the meat, enhancing their natural brininess.
½ cup seasoned rice vinegar
2 tbsp cucumber - peeled, seeded and finely diced
2 tsp minced shallot
⅛ tsp black pepper
½ tbsp lime juice
Zest of half a lemon
THE CLASSIC MIGNONETTE
This is the traditional mignonette you’ll find on most raw bars. It’s unmistakably bright and acidic, simple to make, and complements the flavor of any oyster.
½ cup red wine vinegar
1 tbsp minced shallot
⅛ tsp black pepper
Zest of half a lemon
If you try any of these recipes at home, be sure to let us know which one is your fave!
