Hogwash - (classic oyster mignonette sauce)
By Michael Watchorn, Hog Island Oyster Company, San Francisco, CA

A 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.

Ingredients: (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.

From The Hog Island Oyster Lover's Handbook by Jairemarie Pomo (c) 2007.

*Seafood Watch recommends farmed oysters from all sources.


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