2051. Fresh Oyster and Mignonette Sauce

Disclaimer: I did not eat this raw oyster and mignonette sauce, though I did make it for someone who thoroughly enjoyed it. Suffice to say that their first experience was an enjoyable one, not like mine which scarred me against raw oysters for life.

Ingredients:

12 oysters, shucked

For the sauce:

1/2 cup minced shallots

1/2 cup white vinegar

1/8 teaspoon sugar

1/8 teaspoon salt

1/4 teaspoon finely crushed white peppercorns 

Method:

Place the finely minced shallots and any liquid released from them in a non-reactive bowl. Add the rest of the sauce ingredients and stir with a fork. Cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours. To serve, shuck the oysters. Make sure that the oyster is loose in the shell before serving.

Usually, the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter. People can scoop a small amount of the mignonette onto their oyster before eating.

صحة و عافية