Meyer Lemon Oyster Mignonette

Mignonette sauce has traditionally been the perfect accompaniment to raw oysters, along with cocktail sauce - which I often find masks the flavor of the oysters, and so don't like.

Typically mignonette is made with a vinegar (cider, sherry, champagne), minced shallots and cracked black pepper.  I'm not a big fan of vinegar, so I decided to jazz the mignonette up with another classic condiment to oysters - lemons!  What's better than oysters with lemon? 

Oysters with meyer lemons!

Meyer lemons are a cross between the traditional lemon, and oranges, (often thought to be mandarin), and came to California from China as an ornamental plant.  They are less sour than regular lemons, and have a gorgeous citrus bouquet, that makes me heady every time I put one close to my nose.   In my opinion, you can substitute meyer lemons for regular lemons in almost any recipe for a little hint of surprise to the palate.

Take this mignonette sauce along when you're at an oyster picnic, or serve up with your raw bar for a great spring appetizer at home!

Meyer Lemon Mignonette there on the left - also good with grilled oysters

Meyer Lemon Mignonette Sauce

1 ea Shallot, brunoise (fine mince)

2 ea Meyer Lemons, Juiced, and strained to removed pulp and seeds

1 tsp Sugar

2 tsp Black Pepper, Coarsely Ground

Mix all ingredients together and shake to combine well.

Chill before using.

Keeps 2 weeks in the fridge or 3 months in the freezer