Mignonette is a light and bright vinegar-based sauce — simple to whip up and perfect for accompanying oysters. Recipe from Eat Cool: Good Food for Hot Days by Vanessa Seder of Portland, Maine. Check out her other recipes on Instagram @vseder.
Makes about 1 cup mignonette
¼ cup minced seedless cucumber with skin on
¼ cup minced radish
2 tablespoons minced shallot
½ cup unseasoned rice vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups ice cubes
12 fresh raw oysters, shucked
Place the cucumber, radish, shallot, vinegar, salt, and pepper in a small bowl. Stir to combine. Refrigerate until ready to serve. Can be made up to 1 day ahead of time.
To serve, place the ice in a food processor and pulse a few times until slightly crushed. Spread the ice out on a large tray or oyster plate and place the oysters on top of the ice. Serve the oysters with a ramekin of the mignonette sauce, a small spoon, and a few oyster forks. Serve immediately.