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Ingredients
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Oysters & Serving
White Balsamic Mignonette
Method
Oysters & Serving
- 1
- 2
Prepare serving bed
Pile the crushed ice or rock salt on a serving platter to create a stable bed. Arrange the chilled oysters on the bed, flat side up so the liquor stays in the shell. Add lemon wedges to the platter for squeezing at the table.
White Balsamic Mignonette
- 3
Mince shallot
Peel and finely mince the shallot into very small pieces so they disperse evenly into the sauce and fit comfortably on an oyster.
- 4
Combine liquids and aromatics
In a small mixing bowl, combine the white balsamic vinegar and dry white wine (if using). Stir in the minced shallot, granulated sugar, sea salt, freshly ground black pepper, lemon zest, and lemon juice. Whisk gently to dissolve the sugar and salt. Taste and adjust: if the dressing is too sharp, add an additional 1/2 teaspoon sugar; if too mild, add a splash more white balsamic or 1/2 teaspoon lemon juice.
- 5
Rest to meld flavors
Allow the mignonette to rest in the refrigerator for 10–15 minutes so the shallot softens and the flavors meld. Stir once more before serving.
- 6
Dress the oysters
Using a small spoon or teaspoon, place about 1/2 teaspoon of the white balsamic mignonette onto each opened oyster, taking care not to overwhelm the oyster liquor. Serve immediately with lemon wedges.