Oyster milk made with rice wine vinegar, scallions, fresh herbs and pepper. It was gorgeous, delicious, with fresh raw oysters. Bonus, it even a delicious spoon on the barbecue.
A few weeks ago, we shared the essential Mignot sauce, combining red wine vinegar, scallion and pepper. Now, we want to introduce you to this Herby Mignonette. Fresh raw oysters and doubles are great as a reverse marinade for barbecue or barbecue. (Reverse marinade soaks the meat in the sauce after it is cooked – a common way to cook when grilling.)
This sauce all depends on balance. Unlike our basic butter chamber, which is more acidic thanks to vinegar, this butter stick combines seasoned rice vinegar, which makes it so sweet. Very delicious!
Key Ingredients
- Rice vinegar: We used raw and experienced rice vinegar. The tasteless vinegar is more acidic (such as red wine vinegar), while the flavored vinegar adds salt and sugar to the sauce. This extra sweetness is suitable for oysters, especially our slightly sweet, salty oysters on the west coast of the United States. (Although I bet this will have access to almost any oyster.)
- onion: I chopped my scallions. The vinegar cuts their clarity and pickles them gently. We will use a shallot instead of using a food processor. (Food processing opportunities create a more mushy situation and taste stronger in the sauce.)
- Herbs: For that eye-catching green, please use herbs generously. I love parsley and dragon. Just make sure you chop them up.
How to make herbal milk
Making sauce is very simple. Chopped shallots and herbs – Take some time to chop and make everything small. Then mix two vinegars (seasoned and unseasoned) and a little pepper.
Like other Mignonette recipes, this can last in the refrigerator for a while. As time goes by, it will get better and better because the scallions have time to mellow and pickles. Remember that over time, green herbs will lose some vitality. I’m not too worried about it, but if you want bright colors (like in our photos), you can always add herbs an hour or so before eating, but make the basic butter sticks progress in a few days.
I ate this sauce with fresh oysters. You can eat this sauce alone or offer other options for your friends and family, such as fresh lemon wedges and classic steak.
This Xiaomi recipe comes from famous chef and friend Richard Hattaway. We already have a classic recipe on our blog, but we love how he incorporates rice wine vinegar and herbs into this version. It’s beautiful and tastes great.
Herbal milk sauce
Oyster milk made with rice wine vinegar, scallions, fresh herbs and pepper. It was gorgeous, delicious, with fresh raw oysters. Bonus, it even a delicious spoon on the barbecue. Scroll to the Notes & Tips section to illustrate the rice vinegar with experienced rice vinegar and DIY experienced rice vinegar recipes if you don’t have it on hand.
Made 3/4 cup
You will need
1½ oz (3 tablespoons) rice vinegar
3 oz (6 tablespoons) seasoned rice vinegar
7 tablespoons shallots, 1 medium to overhead
2 tablespoons parsley
2 tablespoons chopped dragon
Pinch fresh ground black pepper
direction
1Mix rice vinegar, seasoned rice vinegar, shallots, parsley, tortillas and pepper in a non-reactive bowl or glass jar. Taste and adjust with more pepper. Remember that vinegar tastes the strongest at first, but it will be gentle when sitting with shallots in the refrigerator.
2Refrigerate for at least an hour before serving with the oysters so the scallions have a chance to marinate and mellow. Mignonette will be in the refrigerator for a week. It will be softer over time, but I like it! If you taste the sauce after a while in the refrigerator and find that it has lost its enthusiasm, add a burst of fresh vinegar.
3Tear your oysters to pieces and serve the steak sauce with the ramekin. Add a small spoonful of sauce (I put it on the scallions) and add raw oysters before eating. Then repeat!
Adam and Joanne’s Tips
- Rice vinegar and experienced rice vinegar: Seasoned rice vinegar is a regular rice vinegar with salt and sugar added. This is a great condiment for marinades, seasonings and seasonings. It is sold next to most grocery stores.
- Homemade rice vinegar: In a bowl, combine 1/2 cup odorless rice vinegar, 1/4 cup sugar and 1 tablespoon of fine salt. Let stand for five minutes, then stir until the sugar dissolves. Store sealed containers at room temperature for up to 1 week.
- How long will Mignonette sauce last? For a while, but be aware that the bright green of the herbs will dry up over time. I kept it in the refrigerator for a week, but still loved it.
- More ways to use this seasoning: Try spoon some seasoning on cooked shrimp or fish. The barbecue or barbecue (such as chicken and steak) is also delicious. Think of it as a Chimichurri sauce or a reverse marinade.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
2 tablespoons
/
Calories
37
/
Total fat
0.1g
/
Saturated fat
0G
/
cholesterol
0mg
/
sodium
482.5mg
/
carbohydrate
8.6 grams
/
Dietary fiber
0.6 g
/
Total sugar
5.9 grams
/
protein
0.5g
