Bright, herbal, and just the right amount of spicy, this Cilantro-Jalapeño Mignonette is a lively twist on the classic vinegar-based oyster sauce. Fresh cilantro, green onions, and jalapeño add punch and aroma, while rice wine vinegar brings a clean, tangy finish that enhances—not overpowers—the briny sweetness of shellfish. It’s a perfect accompaniment for raw oysters, clams, or mussels, and also works beautifully as a dipping sauce for shrimp or crab.
INGREDIENTS:
1 cup rice wine vinegar
1/3 cup green onions, chopped
1/3 cup cilantro
1 teaspoon cracked black peppercorns
2 jalapeno peppers, seeds removed
METHOD:
Add ½ cup of vinegar to a blender or food processor along with the green onions, cilantro, peppercorns, and jalapeños. Blend until finely chopped and fragrant.
Add the remaining ½ cup vinegar, then pulse once or twice to combine. Taste and adjust if needed for heat or acidity.
Transfer to a glass jar or bowl, cover, and refrigerate until well chilled—at least 1 hour before serving.
Serve cold with raw oysters, mussels, or clams, or as a refreshing dip for chilled shrimp or grilled seafood skewers.
SOURCE: Submitted by Bill the Oysterman (Bill Callahan)
