A New Recipe to Celebrate National Oyster Day: Key Lime Mignonette wit
Celebrate National Oyster Day with a bold, citrus-forward Key Lime Mignonette recipe made with Tabañero Hot Sauce. This quick topping is perfect for fresh oysters on the half shell.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Refrigerator
- Serving platter
Ingredients
- 2 tablespoons shallot, finely minced
- ¼ cup champagne vinegar (or white wine vinegar)
- 1 tablespoon fresh lime juice
- 1½ teaspoons Tabañero Key Lime Habanero Hot Sauce
- ½ teaspoon honey (optional, for balance)
- Freshly cracked black pepper, to taste
- Pinch of sea salt
- 24 freshly shucked oysters, on the half shell
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