By Donna Deane Jan. The briny fresh flavor of raw oysters on the half shell is enhanced by this simple Asian sauce. Serve wasabi Japanese horseradish paste on the side for those who want added heat.
August 12, 4 Comments. Iced lychee on a bed of ice, with Asian mignonette sauce. Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with oysters. It is vinegary, and tastes best very cold, so I served the whole dish on a bed of crushed ice.
I love getting these delicious Arcachon oysters fresh from the coast not far from me. I like a bit more flavor with my oysters. Rinse your oysters in cold water and discard any open or damaged ones.
Went very well with the raw oysters which we shucked at home. A bit too vinegary, so I added just a Tablespoon of white wine we had a Sauvignon Blanc open and it was perfect! Theirs had soy sauce and sesame oil in it, so I added those ingredients and reduced the amount of rice wine vinegar called for here.
For eaters who want to sauce their raw oysters with something more sophisticated than Tabasco, Raw's Jesse Sandole suggests an Asian pear mignonette. In a small saucepan, reduce apple cider vinegar over medium heat by half and let cool. Combine all remaining ingredients in a mixing bowl along with the reduced apple cider vinegar and gently whisk together.
I am an oyster lover, particularly raw oysters on the half shell. I can "throw back" oysters like you wouldn't believe. My husband and I have eating competitions and of course, I always come out on top.
As I mentioned in the classic cocktail postan Asian Mignonette is an interesting and delectable variation for an oyster topping. Having only tried it a few times at the schmanciest of restaurants, I was intrigued to see how the homemade version would stack up. Turns out: really darn well.