Mignonette Sauce

Fresh is key to me. After a few minutes I find the vinegar becomes stronger after it sits and dilutes the crisp of the shallot.

I usually make a day in advance. Recipe from Hog Island Oyster Co in California

Makes 1 generous bowl

Ingredients (hogwash)

1/4 C seasoned rice vinegar
1/4 C unseasoned rice vinegar
1 large shallot, peeled, minced
1 large jalapeño pepper, seeded, minced
1/2 bunch cilantro, finely chopped
Juice of 1 lime

Method (hogwash)

Using a 50-50 blend of unseasoned rice vinegar and seasoned rice vinegar gives the perfect balance of acidity and sweetness. Seasoned rice vinegar has sugar and salt added, in just the right proportion. Both are great condiments to have on hand in your kitchen. Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Serve in a ramekin or small, shallow bowl along side freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters. Use the Hogwash the same day it’s made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container. Add lime juice and vinegar blend just before serving.