Almond Tarragon Mignonette by Chef Ryan Zale
Mignonette sauce is traditionally served with raw oysters, this version brings together the fresh flavors of fresh Tarragon and Chives and of course, the key ingredient, freshly ground black pepper.
Ingredients
- 3 tablespoons champagne or sherry vinegar
- 1 small shallot, small dice
- 1 1/2 tablespoons sliced almonds, slightly toasted
- 1 tablespoon fresh Tarragon, finely chopped
- 1 tablespoon fresh Chives, thinly sliced
- 1/2 lemon zest and juice
- Pinch of freshly ground black pepper
- Pinch of kosher salt
Instructions
- Toast almonds for 7-10 minutes in a 350 degree oven or until light golden brown.
- Place all ingredients in a small bowl and mix well.
- Check for seasoning and serve drizzled over oysters, as seen in photo.
Notes
For even more palate appeal, add Drunken Pears to your oysters along with this Mignonette.
Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA. Visit their website at www.localchops.com. Eat Fresh Eat LOCAL.
