Seaweed Mignonette (Umami bomb for your umami bomb)

There are plenty of ways to eat a raw oyster: purists think it’s sacrilege to put anything on an oyster while others favor a squeeze of lemon and a small dab of horseradish or cocktail sauce. But we think mignonette is the perfect accompaniment for raw oysters.

Mignonette is a french term - originally meaning a sachet of peppercorns, cloves, and spices to flavor liquids - but the sauce was actually invented in New York in the 1930s. While different vinegar can be used to make a mignonette, they must contain cracked peppercorn and shallot. We like to use Domaine de Terres Rouges, an aged cider vinegar steeped with seaweed, shallots, and fleur de sel. To enhance the briney and umami flavor, we take a bit of kombu seaweed and soak it in the vinegar overnight before making the mignonette.

two small shallots

half of a cup of very good vinegar (champagne, cider or red wine)

very coarse freshly cracked black pepper

a 4x4” piece of dried kombu (if desired)

If time allows, submerge the kombu in the vinegar overnight.

Mince the shallots - in the biz we call this hacher (hash-AY). One simple trick for the perfect shallot hacher is to very thinly slice the shallots on a mandoline into rings and mince the rest of the way with a knife. Add the shallots and freshly cracked black pepper to the vinegar and give it a stir.

Spoon onto your shucked oyster. 

Mignonette will keep in the fridge but it’s best if the shallot has been strained out (which will also help retain the shelf life- it is vinegar after all) - just add fresh shallot when you want to use it again.