Lemon-Herb Mignonette for Raw Oysters

Prep time: 10min
Total time: 15min
Makes: 1 cup (250 mL)
1/2 cup
rice wine vinegar
125 mL
1/2 cup
roughly chopped fresh parsley
125 mL
1
large shallot, finely diced
1 tsp
grated lemon zest
5 mL
2 tsp
lemon juice, or to taste
10 mL
1/4 tsp
each salt and pepper, or to taste
1 mL
Per serving (1 Tbsp/15mL):
calories
5
carbs
2 g
sugar
1 g
protein
0.1 g
sodium
45 mg

Directions

  1. In small blender or food processor, blitz rice wine vinegar, parsley, shallot, lemon zest, lemon juice, salt and pepper until parsley is finely chopped. Adjust lemon juice and seasonings to taste.

  2. Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.

Tip

Substitute lemon with lime zest and juice.