Lemon Herb Mignonette for Raw Oysters

Prep Time: 10 minutes
Total Time: 15 minutes
Makes: 1 cup (250 mL)


  1. 1/2 cup (125 mL) rice wine vinegar
  2. 1/2 cup (125 mL) roughly chopped fresh parsley
  3. 1 large shallot, finely diced
  4. 1 tsp (5 mL) grated lemon zest
  5. 2 tsp (10 mL) lemon juice, or to taste
  6. 1/4 tsp (1 mL) each salt and pepper, or to taste


  1. In small blender or food processor, blitz rice wine vinegar, parsley, shallot, lemon zest, lemon juice, salt and pepper until parsley is finely chopped. Adjust lemon juice and seasonings to taste.
  2. Spoon about 1 tsp (5 mL) mignonette over each raw oyster on the half shell. Yield is sufficient for about 4 dozen oysters.
Substitute lemon with lime zest and juice.