As the weather gets warmer, oysters will get more popular. This mignonette is a simple preparation that adds a nice fruitiness without overpowering the oyster. The water is there to tame the acidity, but if you want the extra zing, just cut it back.
You will need:
148ml / 5oz Champagne vinegar
148ml / 5oz raspberry vinegar
148ml / 5oz water
15ml / 1Tbs sugar
1 shallot
to taste coarse ground black pepper
to taste kosher salt
Method:
- mix the vinegars and water
- add the sugar and season with salt to taste
- gently warm the mix to melt the sugar and salt
- cool
- mince the shallot fine and add it in
- add black pepper to taste
- serve on fresh shucked oysters
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