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Cucumber Basil Mignonette
- Yield: Makes about 1/2 cup, enough for 24 oysters 1x
Description
A fresh, bright mignonette that pairs beautifully with freshly shucked oysters. The cucumber and basil add a light summer flavor while allowing the natural brininess of the oysters to shine.
Ingredients
Units
Scale
- 1/4 cup unseasoned rice vinegar
- 1–2 tsps fresh lemon juice
- 1 small shallot, finely minced (~ 1 1/2 Tbsps)
- 2 Tbsps cucumber, peeled, seeded, and finely minced
- 1 Tbsp fresh basil, finely minced
- Kosher salt
- Freshly ground black pepper
Instructions
- Combine the rice vinegar and lemon juice in a small bowl. Stir in the shallot, cucumber, and basil, and season with salt and pepper.
- Let the mixture rest in the refrigerator for at least 20 to 30 minutes to allow the flavors to meld.
- Spoon about 1 teaspoon of mignonette over each freshly shucked oyster just before serving.
Notes
- Mince the shallot very finely so the flavor is evenly distributed and does not overpower the oysters.
- Removing the cucumber seeds prevents the mixture from becoming watery.
Serving Suggestions
Serve with a selection of classic toppings that let guests customize each oyster.
- Classic mignonette
- Cucumber basil mignonette
- Fresh lemon wedges
- Cocktail sauce, horseradish & hot sauce
