Mignonette is traditionally made with vinegar and shallots. I find the citrus is more pleasing, especially with the addition of lemon zest, which truly makes the sauce and elevates this far more than a simple squeeze of lemon. This would be equally delicious with whatever your favorite citrus is and whatever you have on hand, from oranges and tangerines to meyer lemons.

Materials and Methods for Lemon Chive Mignonette

Materials

  • zest of two lemons
  • lemon juice from 2 1/2 lemons (2 is fine but I had a spare half)
  • 1/4 t. pepper
  • 2 T. chives, thinly sliced

Methods

  1. Mix all ingredients in a non-reactive bowl. Let chill and the flavors meld for at least one hour.
  2. To serve, drizzle sauce over oysters, it’s that simple. Enjoy!
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Link | This entry was posted in Appetizer, FODMAPs friendly, Gluten-free, Lactose-free, Sauce. Bookmark the permalink.

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