Mignonette
Anyone who knows me knows just how much I love oysters on the half shell. My preferred way to eat them is with a mignonette. Traditionally, a French mignonette is made with red wine vinegar,finely minced shallots and cracked black pepper. This recipe comes from my wife, who one day after we crushed a bunch of oysters, told me that she used our Iio Jozo Sushi Vinegar to make the mignonette. She also used a little water to help lighten the acid/sweetness of the sushi vinegar, but I decided instead to try using konbu dashi and it added such an amazing depth of umami. It's so good!
Makes about ¾ cup.
Ingredients
-
¼ cup plus 2 tablespoons Iio Jozo Sushi Vinegar
- ¼ cup of finely diced shallots
- 3 tablespoons konbu dashi
- 2 teaspoons cilantro, chopped fine
- Cracked black pepper to taste
- 1 dozen oysters, shucked
Directions
- Combine the vinegar with shallots and let sit for at least 30 minutes and up to 1 day. Then add the konbu dashi and taste. If you want less sweetness/acidic flavor, add more konbu dashi. Finish by adding the cilantro and 2 to 3 cracks of black pepper.
- Put a small spoonful on a shucked oyster and slurp away!
Mignonette
Anyone who knows me knows just how much I love oysters on the half shell. My preferred way to eat them is with a mignonette. Traditionally, a French mignonette is made with red wine vinegar,finely minced shallots and cracked black pepper. This recipe comes from my wife, who one day after we crushed a bunch of oysters, told me that she used our Iio Jozo Sushi Vinegar to make the mignonette. She also used a little water to help lighten the acid/sweetness of the sushi vinegar, but I decided instead to try using konbu dashi and it added such an amazing depth of umami. It's so good!
Makes about ¾ cup.
Ingredients
-
¼ cup plus 2 tablespoons Iio Jozo Sushi Vinegar
- ¼ cup of finely diced shallots
- 3 tablespoons konbu dashi
- 2 teaspoons cilantro, chopped fine
- Cracked black pepper to taste
- 1 dozen oysters, shucked
Directions
- Combine the vinegar with shallots and let sit for at least 30 minutes and up to 1 day. Then add the konbu dashi and taste. If you want less sweetness/acidic flavor, add more konbu dashi. Finish by adding the cilantro and 2 to 3 cracks of black pepper.
- Put a small spoonful on a shucked oyster and slurp away!