by eatboutique
View
my 17 recipes »
Photo by eatboutique
eatboutique's Notes:
Expand1 cup rice wine vinegar Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
1 (1-inch) piece of ginger, peeled and grated Ask a question about this ingredient
1/2 English cucumber, peeled, seeded and minced Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 tablespoon cilantro, finely chopped Ask a question about this ingredient
freshly ground black pepper, several turns, to taste Ask a question about this ingredient
Gently stir all the ingredients (except the oysters) in a bowl at least 2 hours prior to serving but up to 1 day before. Chill the mixture until just before serving.
Ask a question about this stepShuck the oysters just before serving and present on a deep plate of crushed ice. Serve the mignonette alongside, with a small serving spoon. Spoon a little of the zippy sauce into each oyster just before slurping each down.
Ask a question about this stepProbably! It is so great with oysters. I love your picture! Ours look good next to one another...shall we coordinate when we post for the contest?
Oh my goodness....I just posted my mignonette!!! I didn't see yours. I tried posting it an hour ago but couldn't get Food 52 up???
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
My guess is there's going to be several mignonette's posted during this challenge, no? :)