This California Avocado and Lemongrass Mignonette is a spin on the classic mignonette to perfectly pair with your favorite oysters. This mignonette is made with a blend of rice wine vinegar and apple cider vinegar for flavor and complexity, incorporates shallots and lemongrass, which add zest and aromatic flavors, and finely diced California Avocado to finish it off with a lovely richness and creamy textural contrast.
Oysters with California Avocado and Lemongrass Mignonette
Total Time: 20 min
Prep Time: |
Vitamin A 59 mcg; Vitamin C 39 mg; Calcium 317 mg; Iron 40 mg; Vitamin D 0 mcg; Folate 183 mcg; Omega 3 Fatty Acid 3.66 g
% Daily Value*: Vitamin A 6%; Vitamin C 45%; Calcium 25%; Iron 220 %; Vitamin D 0%
Ingredients1 shallot, minced 2 lemongrass stalks, minced 1/2 ripe, Fresh California Avocado, seeded, peeled and diced 1/2 tsp. coarse salt 1/4 cup apple cider vinegar 1/4 cup rice vinegar 3 lb. small or extra small oysters
- In a medium bowl, mix to combine shallots, lemongrass, avocado, salt, apple cider vinegar and rice vinegar to make mignonette.
- Place the mignonette in the fridge for 15 minutes to chill and slightly pickle the shallots before serving.
- Shuck the oysters and set on a bed of ice to serve or shuck oysters to order.
- Serve immediately. To serve, ladle a small spoon of mignonette on top of each oyster and enjoy!
Variations: Feel free to add additional garnishes, to taste.
Serving Suggestion: The mignonette can be prepared earlier, the longer it has to chill in the fridge, the more intense the pickling flavor will be.
Beverage Pairing: Serve with your favorite sparkling wine for a fun and fancy feeling
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados