Mignonette (French Shallot Vinaigrette) for Oysters
No, this is not a mistake – we are giving you a recipe for something on ice!
Oysters are best served over ice and a Biroix Dutch Oven with its premium cast iron is just as good at keeping food cold as it is at keeping food hot! It’s a magical little pot.
And what could be more perfect for a romantic evening than sharing oysters and champagne with your special someone? We keep things cool when the atmosphere starts heating up!
You may have heard that oysters are an aphrodisiac (and we’re certainly leaning into that this Valentine’s Day) but what is it about these ocean delights that titillates us? We did a bit of fishing (pun intended) and discovered that there is truth to this, but more research needs to be done (anyone volunteers for the human trial?). Mind the lewd headline of this article on the phenomenon!
What you need – dressing:
- 1 shallot, finely diced
- 2 tablespoons of red wine vinegar
- ½ cup of white wine vinegar
What you need – to serve:
- 1 dozen good quality oysters
- Artisan bread and butter
- Bottle of bubbles
How to make:
- In a bowl, add the shallots, the red wine vinegar and the white wine vinegar.
- Mix together and pour into a small serving dish (you can make this dressing a day in advance and refrigerate until needed).
- Fill your Biroix Dutch Oven with ice (about 4/5ths full).
- Place your bowl of dressing in the centre of the ice.
- Place the oysters around the dressing, on the ice with wedges of lemon between.
- Drizzle vinaigrette over the oysters to taste.
How to serve:
- Enjoy with a glass of bubbly and a side of artisan bread and butter.
This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries