Lemon-Herb Mignonette for Raw Oysters

Name: Lemon-Herb Mignonette for Raw Oysters | Thrifty Foods
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 cup (250 mL)
Cuisine: International
Ingredients: 125 mL rice wine vinegar; 125 mL roughly chopped fresh parsley; shallot, finely diced; 5 mL grated lemon zest; 10 mL lemon juice, or to taste; 1 mL each salt and pepper, or to taste

15 mins

Prep Time

10 mins

1 cup (250 mL)

Sauces

Cooking Mode

½ cup (125 mL) rice wine vinegar
½ cup (125 mL) roughly chopped fresh parsley
1 large shallot, finely diced
1 tsp (5 mL) grated lemon zest
2 tsp (10 mL) lemon juice, or to taste
¼ tsp (1 mL) each salt and pepper, or to taste

½ cup (125 mL) rice wine vinegar
½ cup (125 mL) roughly chopped fresh parsley
1 large shallot, finely diced
1 tsp (5 mL) grated lemon zest
2 tsp (10 mL) lemon juice, or to taste
¼ tsp (1 mL) each salt and pepper, or to taste

1In 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.
2Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.

Tips

**Recipe Tips:** Substitute lemon with lime zest and juice.

Disclaimer

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Personal Note

Sauces