Oyster Mignonette Two Ways

Two delicious takes on the classic oyster mignonette!

Mignonette is a vibrant sauce traditionally made of vinegar, shallots & black pepper. It often accompanies fresh oysters and is easily adapted to different flavor profiles. Here we have two takes from Chef Scott Ingentio of Sweet Devil Culinary: Long Island Classic and Pan-Asian. Serve one or both — the world, as they say, is your oyster!

Long Island Classic Oyster Mignonette

  • 1 shallot minced
  • 1/4 cup Sherry or red wine vinegar
  • 1/8 tsp Kosher salt
  • 1/8 tsp sugar
  • 1 tsp fresh cracked black pepper
  • 1-2 roasted garlic cloves*, minced

Pan Asian Oyster Mignonette

  • 1 shallot minced
  • 1/4 cup seasoned rice wine
  • 1/8 tsp sugar
  • 1 Tbsp dark or regular soy sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp fresh chopped cilantro

Instructions:

  1. For each recipe, simply mix all the ingredients together and serve with chilled oysters!

* How To Roast Garlic: Preheat oven to 400°. Slice off the top of one large head of garlic. Drizzle with extra virgin olive oil and season with salt and pepper. Wrap in foil and place in oven to roast for about 40 minutes, until garlic becomes soft and golden. Let cool, then squeeze out garlic cloves. Use in recipes, spread on proteins, potatoes, breads, etc.

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