Lemon-Herb Mignonette for Raw Oysters
Prep time: 10min
Total time: 15min
Makes: 1 cup (250 mL)
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
Per serving (1 Tbsp/15mL):
calories
5
carbs
2 g
sugar
1 g
protein
0.1 g
sodium
45 mg
Directions
-
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.
-
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.