A Little Mignonette

This also works wonderfully as the base to a salad dressing. Just add some olive oil, salt, and maple syrup and you’re good to go.

I’m in Maine this weekend, so it is only right to sample the local goods (eat copious amounts of seafood). We kicked the trip off with a bit of surf and turf, starting with oysters on the half shell and then grilled some steaks and boiled a few lobsters.

I haven’t got a big yarn today, just wanted to share the mignonette I made for our oysters, should you find yourself with a dozen fresh ones this summer. If anyone knows why the word mignonette came to be the name for the sauce you put on an oyster, let me know. Five minutes of googling did not answer the Q and I remain unsatisfied.

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Recipe

Ingredients

80 mL rice wine vinegar

½ shallot

1 inch knob of ginger, peeled

Black pepper

Directions

Dice shallot and ginger and add to rice wine vinegar. Add in a generous few of cracks of black pepper to taste and allow to sit for 10 minutes before topping the oysters.