Created by Chef Alex Hong, this mignonette is a tasty and distinctive way to dress up your oysters for New Year’s Eve. The recipe is suited for a dozen oysters but can be easily scaled up or down depending on how many you’re serving. Give it a try this New Year’s Eve to bring a festive touch to your delicious White Stone Oysters as you watch the ball drop on 2023.
What You Need
- White Stone Oysters
- 2 tbsp diced Asian pear
- 3 segments of Meyer lemon
- ¼ cup sherry vinegar
- ¼ cup white wine vinegar
- ⅛ tsp sugar
- ⅛ tsp salt
- 3 tsp finely diced jicama
- Optional wood sorrel or coriander flowers for garnish
For the Sorrel Ice
- 2 tbsp lemon juice
- ½ stalk lemongrass
- ⅙ tsp salt
- 1 ½ cups French Sorrel
- ¼ cup ice
- 2 cups sugar
What To Do
- Mix the mignonette ingredients in a bowl.
- Start a simple syrup for the sorrel ice with 2 cups of water, sugar, and lemon juice.
- Bring to a simmer.
- Steep mint and lemongrass in the simple syrup.
- Chill to room temperature.
- Remove mint and lemongrass.
- Puree syrup, ice, salt, and french sorrel.
- Strain and freeze overnight.
- When ready to serve, Start by shucking your fresh White Stone Oysters. Place them on a bed of ice or rock salt and keep them as cold as possible.
- Scrape the sorrel ice with a fork and top the oysters.
These bright, umami oysters are sure to please your guests and help you ring in the New Year the right way. For more tips and tricks visit our blog.
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