A mignonette is typically a vinegar sauce served with oysters or clams, many will argue that an oyster needs nothing at all and I am often inclined to agree with that but once you taste this sauce you will want it on all of your seafood.
Orange-Ginger Mignonette
3/4 c Fresh orange juice
1 c rice wine vinegar
2 tb Minced ginger
1 tb Minced garlic
1/4 tp minced thai red chile (the hotter the better)
1 tb Agave syrup
1/2 c Minced green onion
1 tb orange zest
Salt; to taste
Freshly-ground black pepper;
Mix all ingredients together and let it sit for 30 minutes for the flavors to meld.
Spoon over freshly shucked raw oysters or even your favorite poached, fried or broiled fish. We had this sweet, tangy, spicy deliciousness on oysters and whole fried fish.
25 comments:
yum! I've been loving oysters lately. They're good plain, but its nice to jazz them up once in a while too!
An all you can eat sushi place just opened here and they have raw oysters. It's dangerous. I think I ate my weight in them last week!
The first time I tried oysters, I described the sauce I had with them as a vinagrette, albeit chunky. Today I've learnt....and I have to agree that for me (at least), oysters need the mignon of the mignonette to make them worth it!
That's a big ass oyster there my friend! Is it a gulf oyster?
Do you know if you have to avoid oysters in summer months anymore like in the "old days?"
I was looking at your last few posts, you are a man after my own heart, loads of eggs and potatoes! Great together or apart!
I'll be back, I like your cooking style and photos!
Christo posted a recipe!! Hark the herald angels sing!!
Love the idea of an orange-ginger flavored mignonette. Now I need the oysters.
I want that sauce on all of my seafood and I haven't even tasted it. Thanks for sending this along.
Oh! This look so good...I love oysters and the orange-ginger mignonette sounds delicious :-)
Oooo dear....I want oysters now!!!
This looks delish! I may have to have fresh Yaquina Bay oysters fedexed to me
Beautiful photos. I think a little dressing on an oyster is just guilding the lily.
oh this looks delicious great sauce, I write the blog for a FL citrus grower could I feature your recipe and link to you?
Rebecca
The sauce looks so very zippy and delicious. I don't do raw oysters but I would love to try it over fish! :)
Oh Dear, this post is a teaser . . . and I love it! I'll be trying this recipe on some seafood in the very near future. I'd love to taste one of those yummy looking oysters.
Oh you are advanced these days! That looks very elegant! (but a bit scary with oysters)
yumm!!! can nearly taste the sauce!! ;) luuuurrrrvvvee sea food speacilly oyster and lately my hubby also loving it!! i shud try this way doggyy!!
That is looking awesome over some fresh Giulf seafood this weekend. That sauce and ceviche- inspiration!
Thanks DB
In your last entry, I asked where you actually live...well, what a silly and unneccesary question....you obviously live in a food paradise!
i have never even tried oysters before, but i'm dying to slurp that up!
whoop dee doo.. let's saddle up to the oyster bar!!!
I like oysters, but need them slightly cooked- Oysters Bienville is a favorite of mine..
I love mignonette on oysters, I don't care. Slurp.
I did the black pepper and Asian Pear one from Momofuku cookbook recently and it was really fresh and delicious like this one looks. Did not over power the oyster, but was a perfect pairing. This one looks divine.
thank you!
:)
Valerie
This reminds me of my last trip to New Orleans. The oysters were fantastic. A little sour and spicy note can't hurt. I could eat a large tray of oysters with the mignonette. mmm
i'll have to try. i love oysters with just a bit of lemon but this sounds like it would be really good :-)
Sounds and looks delicious. I love citrus flavors with ginger.
Sam
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