This recipe for Asian Mignonette is a new twist on the classic Breton recipe. We used to make this and serve it up with a few dozen Quilcene Oysters which were easy to get in Oregon and Washington. It goes great with most types of oysters, however. If you need more heat, feel free to add more Sriracha Sauce.Ingredients:
1 tbsp Sriracha Sauce
1/4 cup shallots, minced
1/2 cup Rice vinegar
1/4 cup Sake
8 peppercorns, ground
1 pinch sea salt
1 tbsp chopped cilantro
Preparation:
- Mix together all of the ingredients and refrigerate for a half hour before serving.
- Shuck oysters.
- Serve mignonette and oysters on ice with lemon slices.
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