mignotette « Tag

Posted on 02 January 2011 by tomatocasual.com

Oysters with Roasted Tomato-Basil Mignonette

tomato13By 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

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