Recipes · Seafood
Meyer Lemon Mignonette
- Chef / source
- Marion Sullivan
- Meal
- Appetizers, Holiday
- Issue
- November 2013
Ingredients
3 Meyer lemons
1 small shallot, minced
1 Tbs. rice vinegar
Leaves from 3 sprigs of tarragon
Freshly ground black pepper
Method
Zest one of the Meyer lemons into a bowl. Add the juice of three Meyer lemons (approximately four tablespoons), shallot, vinegar, tarragon, and several turns of a black pepper mill. Cover and chill.
Serve in small ramekins alongside shucked oysters of choice over ice.
From Mike Lata, FIG & The Ordinary
{Makes enough for 2 dozen oysters}
