Lemon-Herb Mignonette for Raw Oysters

  • Prep Time 10 min
  • Total Time 15 min
  • Makes: 1 cup (250 mL)

Ingredients

  • 1/2 cup rice wine vinegar 125 mL
  • 1/2 cup roughly chopped fresh parsley 125 mL
  • 1 large shallot, finely diced
  • 1 tsp grated lemon zest 5 mL
  • 2 tsp lemon juice, or to taste 10 mL
  • 1/4 tsp each salt and pepper, or to taste 1 mL

Directions

  • Step 1

    In small blender or food processor, blitz rice wine vinegar, parsley, shallot, lemon zest, lemon juice, salt and pepper until parsley is finely chopped. Adjust lemon juice and seasonings to taste.

  • Step 2

    Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.

Tip

Substitute lemon with lime zest and juice.

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Nutrition Facts

  • Nutrition Description Per serving (1 Tbsp/15mL):
  • Calories 5
  • Fat 0
  • Saturated Fat 0
  • Carbs 2 g
  • Sugar 1 g
  • Protein 0.1 g
  • Cholesterol 0
  • Fibre 0
  • Sodium 45 mg