Lemon-Herb Mignonette for Raw Oysters
Prep Time
Makes
Cooking Mode
½ cup rice wine vinegar
½ cup roughly chopped fresh parsley
1 large shallot, finely diced
1 tsp grated lemon zest
2 tsp lemon juice, or to taste
¼ tsp each salt and pepper, or to taste
½ cup rice wine vinegar
½ cup roughly chopped fresh parsley
1 large shallot, finely diced
1 tsp grated lemon zest
2 tsp lemon juice, or to taste
¼ tsp each salt and pepper, or to taste
Directions
1In 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.
2Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
Tips
1
Substitute lemon with lime zest and juice.
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Personal Note
Personal Note
