Raw Oysters Mignonette

This cold sauce–it’s more like a relish, really–takes you just a short step away from eating raw oysters with nothing at all on them. The flavors don’t get in the way of those of the oyster, and the contrast between the metallic brininess and softness of the oyster and the acidity and crunch of the sauce is very pleasant. Don’t chop the shallots in a food processor; use a sharp knife to make tiny cubes.

  • 1/4 cup finely diced French shallots
  • 2 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. lemon juice
  • 2 Tbs. dry white wine
  • 4 sprigs parsley, leaves only, chopped
  • 2/3 cup extra-virgin olive oil
  • Salt
  • Black pepper

1. Combine everything up to the olive oil in a small bowl. Whisk in the olive oil in a thin stream until blended. Add salt and pepper to taste.

2. Spoon about a teaspoon of the sauce over raw oysters on the half shell.

Makes enough for about four dozen oysters.