The gift of good taste.

Vinegar and Balsamic Mignonette and Oysters

by Penny WillimannDec 9, 2014In Blog

Olio oyster vinaigretteRaw oysters are a wonderful delicacy to eat year-round, but even more so when they are in season. The ideal oyster-eating season depends on one’s particular region of the country and can easily be researched online.

Mignonette sauce is a condiment typically served with raw oysters and intended to enhance, not overwhelm, the natural flavor of the oysters. And the possibilities for new and unique flavor combinations using vinegar and aged balsamics are nearly endless.

Both of the following recipes have been adapted from The Hog Island Oyster Lover’s Cookbook.

Recipe 1: Cava Vinegar Mignonette

Ingredients:

  •          2 dozen raw oysters of your choosing – find what it is in season!
  •          ¾ cup of Olio Cava Vinegar
  •          3 Tablespoons of sugar (optional)
  •          ¼ cup minced shallots
  •          2 Tablespoons of cracked pepper

Directions:

In a small bowl, mix the ingredients together. I found that by chilling the Cava Vinegar first, it further enhanced the flavor of the mignonette. Serve immediately by spooning one teaspoon of the mignonette over each oyster and any additional garnishes of your choosing and enjoy!

 

Recipe 2: Raw Oysters and Balsamic Mignonette


Ingredients:

Directions:

In a small bowl, mix the ingredients together. Serve immediately by spooning one teaspoon of the mignonette over each oyster and any additional garnishes of your choosing and enjoy!