Add some wow-factor to your next raw oyster party with this easy-to-make, frozen mignonette sauce with cucumbers.
Prep Time:10 minutes
Total Time:10 minutes
Yield:3/4 cup1x
Category:Dinner, Lunch, Appetizers
Cuisine:French, New American
Ingredients
Scale
1/4 c finely minced shallots or other alliums (leeks, green onion, red onion)
1/3 cup vinegar (champagne, Spanish sherry, rice, white wine or cider)
1/2 to 1 t black or white pepper and kosher salt to taste
2 T finely diced, peeled and seeded cucumber
Optional ingredients:
1 –2 T freshly minced herbs (parsley, dill, mint, tarragon or thyme)
Pinch of sugar (to balance vinegar)
Instructions
Combine shallots, vinegar and pepper in a small bowl. Pour into a shallow pan small enough so that the mixture is no more than 1/2″ deep. Place in the freezer for a couple hours.
Just before you are ready to serve your oysters, remove the pan from the freezer and scratch the frozen mixture with a fork to create a granita. Stir in the finely diced cucumber and serve in a small bowl with shucked raw oysters.