Raw Oysters With Mignonette Sauce Recipes
RAW OYSTERS WITH 3 DIPPING SAUCES
Steps:
- For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
- For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
- For the horseradish sauce: Combine all ingredients.
- For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.
MIGNONETTE SAUCE FOR OYSTERS
Provided by Moira Hodgson
Categories condiments, sauces and gravies, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 3
Steps:
- Thinly slice shallots. Crush the peppercorns by wrapping in a towel and hitting them with a hammer.
- Combine the shallots, peppercorns and vinegar in a small bowl. Mix thoroughly.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 5 grams
MIGNONETTE SAUCE
A classic Mignonette Sauce recipe
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.
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- In a shallow serving bowl, stir together the shallots and vinegar. Cover and refrigerate until ready to serve or up to 2 days.
- Just before serving, shuck the oysters by opening them, one at a time, using the typical American technique, the hinge method. Start with a soft, clean towel in your left hand. Hold the cupped part of the oyster in the palm of your hand on top of the towel, with the hinge (pointed) end toward your wrist. (You can put a heavy-duty glove on the hand holding the oyster if you’re shucking a lot of oysters or feel accident-prone.)
- Serve the raw oysters immediately alongside the mignonette, which you may want to sprinkle with pepper to taste. Set out a bowl of lemon wedges and napkins and set a spoon alongside the mignonette so guests can add as much as they’d like to each oyster. Slurp to your heart’s content.
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