Lemon-Herb Mignonette for Raw Oysters
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Makes
- 1 cup (250 mL)
Ingredients
- 1/2 cup
- rice wine vinegar
- 125 mL
- 1/2 cup
- roughly chopped fresh parsley
- 125 mL
- 1
- large shallot, finely diced
- 1 tsp
- grated lemon zest
- 5 mL
- 2 tsp
- lemon juice, or to taste
- 10 mL
- 1/4 tsp
- each salt and pepper, or to taste
- 1 mL
Directions
Step 1
In small blender or food processor, blitz rice wine vinegar, parsley, shallot, lemon zest, lemon juice, salt and pepper until parsley is finely chopped. Adjust lemon juice and seasonings to taste.
Step 2
Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
Tip
Substitute lemon with lime zest and juice.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 Tbsp/15mL):
- Calories:
- 5
- Carbs:
- 2 g
- Sugar:
- 1 g
- Sodium:
- 45 mg
