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Developed by New Zealand-born Chef Matt Lambert.
30 Minutes | Serves: 4
A traditional mignonette is made using Champagne vinegar, shallots, and cracked pepper. The flip of this is that gelatin is added and the oyster is set within the mignonette, so it is a one-bite, self-contained sauce and oyster. Perfect when entertaining and made easily the day before, you will look like an absolute rock star when presenting to friends the following day. The Nobilo Marlborough Sauvignon Blanc is used to balance the acid in the mignonette and prevent it from pickling the oyster during this process.
Chef ’s Tip: If you’d rather simplify, just set the jelly separately and cut into cubes. Serve on top of the oyster in the half shell. I like to add an extra sheet of gelatin if going this route. You can also remove all of the gelatin, placing it on the side with a spoon so your guests can add what they would like! If you choose not to add gelatin at all and use the recipe as a mignonette, add an extra 1/4 cup of vinegar and it will make enough for 32 oysters.