Once you’ve shucked all of your oysters, you can slurp them up straight—or you can add a little spice. Good oysters are excellent on their own, but I’ve found that adding just a tiny bit of mignonette really makes them pop.
A mignonette is generally just a vinegar-based sauce with herbs and a little bit of pepper, so feel free to use the below recipe as a guide. Go by taste and find the right balance of vinegar and heat that suits your palate.
Inspired by April Bloomfield
1 jalapeño, finely chopped
2 shallots, diced
1/4 c. rice wine vinegar
3/4 c. red wine vinegar
Combine jalapeño, shallots, and vinegars in a small bowl. Season to taste with salt and pepper, adding more vinegar as necessary. Garnish with fresh cilantro and spoon over shucked oysters.
If you don’t have time to make a mignonette before serving your oysters, look no further than your pantry—prepared horseradish and sriracha also make for excellent oyster accoutrements.