By David Harbilas
Mignonette is a classic French sauce served with raw oysters.
A little vinegar is mixed with minced shallots and ground pepper and simply spooned onto the oyster still in its shell.
Here, a very fine dice of roasted tomato and chiffonade of basil is added to the sauce to provide a sweetness to balance out the sour of the vinegar.
This basic tomato confit (see past posts for tomato confit tart) can be stored for a fairly long time, especially if the tomatoes are submerged in olive oil, and go well with pasta, on fish, or under the skin of a roast chicken.
For 10 oysters
- 10 oysters, scrubbed
- 1 red globe tomato
- 2 sprigs of thyme
- 2 cloves of garlic Read the rest of this entry »