- (classic oyster mignonette
By Michael Watchorn, Hog
Island Oyster Company, San Francisco, CA
savory variation on the classic oyster mignonette sauce
"a vinegar and shallot topping" this recipe
was developed by Michael Watchorn, co-founder of the Hog
Island Oyster Company. With his quirky sense of humor,
he named it Hogwash, and it has since become Hog Island's
signature topping. Using unseasoned rice vinegar and seasoned
rice vinegar gives the perfect balance of acidity and
sweetness. Seasoned rice vinegar has sugar and salt added,
in just the right proportion. Both are great condiments
to have on hand.
(use organic when possible)
3 dozen extra-small Pacific or Atlantic oysters,* about
2 to 3"
1/4 C seasoned rice vinegar
1/4 C unseasoned rice vinegar
1 large shallot, peeled, minced
1 large jalapeÒo pepper, seeded, minced
1/2 bunch cilantro, finely chopped
Juice of 1 lime
Combine ingredients in a medium bowl. When serving, stir
the Hogwash beforehand to include all the goodies in the
bowl. Place a teaspoon or so over freshly shucked oysters.
Use the Hogwash the same day it's made.
The Hog Island Oyster Lover's Handbook by Jairemarie Pomo
Watch recommends farmed oysters from all sources.