- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Makes
- 1 cup (250 mL)
Ingredients
- 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
Method
- Step 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.
- Step 2
- Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
Tips
Substitute lemon with lime zest and juice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 Tbsp/15mL):
- Calories:
- 5
- Carbs:
- 2 g
- Sugar:
- 1 g
- Sodium:
- 45 mg
