Oysters with Ginger Lime Mignonette
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Small shallots minced. Olive oil reduced a bit. Lime juice swapped partly for yuzu juice. Ginger fresh, but less. Added fresh mint leaves, chopped fine. 17 oysters, opened, on half shell. Lime caviar for topping optional. Mignonette sauce made sharp, tangy, herbal. Mix, chill. Assemble quickly. Serve immediately.
Prep:
25 min
Cook:
30 min
Total:
55 min
Servings:
17 servings
#seafood
#appetizer
#French-inspired
#raw oyster
#mignonette
#citrus
Oysters. Sharp lime tang. Ginger warming but not overpowering. A hint of mint cuts through. The crunch of shallots hidden in the mix. Citrus punch from yuzu and lime. Lime caviar bubbles, delicate, floral note. Small portions, lots of layers. Cool, briny bites. Quick to assemble, waiting for service, chill tight. No fuss. Bright. Fresh. Minimal. Not sweet. Salt, pepper, oil bringing everything together. Serve while fresh. Subtle herbal twist changes profile. A little less ginger, more herb. Balanced, fresh flavors. Enjoy raw, bare bones, but with some tweak.
Ingredients
- 1 1/2 small French shallots, finely minced
- 45 ml olive oil
- 30 ml fresh lime juice
- 15 ml yuzu juice
- 7 ml freshly grated ginger
- 25 ml chopped fresh chives
- 15 ml chopped fresh mint leaves
- 17 fresh oysters, shucked
- 1 lime caviar, pulp removed and small pieces, optional
- Salt and pepper to taste
About the ingredients
Shallots very fine, almost minced to disappear except for texture. Olive oil reduced to keep sauce lighter. Yuzu juice alongside lime adds floral-pungent acidity, a bright citrus note different from just lime. Ginger fresh but toned down to 7 ml from 10 ml, so it’s warming, not hot. Fresh mint chopped fine added — shifts herbal tone subtly from chives alone. Fresh oysters, best fresh and shucked within an hour to keep flavor bright. Lime caviar optional but gives unique texture, bright green pearls with a citrus burst. Salt and pepper added carefully, just enough to bring out the flavor. Keep ingredients balanced; acidity, herb, brightness and texture.
Method
- Chop shallots very fine. Stir oil, lime juice, yuzu juice together in bowl.
- Add grated ginger, chives, mint. Season with salt and pepper. Mix thoroughly.
- Refrigerate mixture for 25 minutes to blend flavors.
- Shuck oysters carefully, arrange on platter.
- Spoon about 3 ml (1/2 teaspoon rounded) of sauce onto each oyster.
- Top with tiny bits of lime caviar if using.
- Serve cold immediately. Best eaten fresh.
Cooking tips
Shallots must be finely minced to avoid overpowering the raw oyster texture. Mix citrus juices first, then add oil slowly while stirring to integrate flavors. Ginger grated fresh, then fold in with herbs. Chill mignonette for 25 minutes so flavors deepen but don’t dilute with ice. Arrange oysters on platter with ice or chilled stone. Spoon precise small amounts of sauce on each oyster — avoid drowning. Top with lime caviar last for freshness. Serve immediately after assembly to keep oysters cold and fresh. No advance assembly or sitting, as oysters lose quality. Salt and pepper added just before mixing sauce to adjust seasoning. Timing critical for freshest experience.
Chef's notes
- 💡 Minced shallots must be almost invisible. Texture not overpower flavor or oyster feel. Use sharp knife or microplane. Small pieces for crunch not big chunks.
- 💡 Olive oil reduced first. Heat gently until slightly thickened. Prevents floating on top. Blending citrus juice better. Keeps sauce light. Don’t overheat, keep fresh flavor.
- 💡 Add citrus juices before oil. Stir lime and yuzu mix. Yuzu brightens acidity, floral note. Then drizzle oil slowly while stirring. Integrates better. No separating layers.
- 💡 Fresh ginger grated fine, avoid raw sharpness. 7 ml just warming, less bite. Mix with herbs after citrus-oil. Ginger flavor melds, not hot punch. Fresh mint chopped finely. Balances herbal tones.
- 💡 Chill mignonette 25 minutes minimum. No ice in sauce. Let flavors mingle. Keep cold. Shuck oysters right before serving for freshness. Assemble fast to avoid flavor loss and texture issues.
Common questions
How finely should shallots be chopped?
Very fine almost minced. Avoid big bits. Texture counts to avoid dominating oyster’s softness. Essential for balance. Leaves crunch without roughness.
Can I use only lime juice without yuzu?
Yes but yuzu adds floral brightness. Lime alone is sharper, less aromatic. Substitute with lemon for acidity but different flavor. Yuzu distinct.
Why reduce olive oil first?
Reducing thickens, stops oil separating. Blends better with juices. Keeps sauce slick not greasy. Can skip but risk watery sauce and less integration.
How to store leftover mignonette?
Keep cold, in sealed container. Use within 24 hours max. Aromas fade fast. No ice in mix avoids dilution. If made early, flavors weaken. Store oysters separately, never mix.
