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Raw Oysters Mignonette
- 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
- Black pepper
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.
Spoon about a teaspoon of the sauce over raw oysters on the half shell.