Our take on the classic oyster mignonette has become Hog Island’s signature raw oyster topping and we serve it in all of our restaurants. It also makes for an excellent Bloody Mary topping!
Makes 1 generous bowl
- 1/4 cup seasoned rice vinegar
- 1/4 cup unseasoned rice vinegar
- 1 large shallot, peeled and minced
- 1 large jalapeño pepper, seeded and minced
- 1/2 bunch cilantro, finely chopped
- Juice of 1 lime
Using a 50-50 blend of 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 in your kitchen. Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Serve in a ramekin or small, shallow bowl alongside freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters.
Use the Hogwash the same day it’s made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container. Add lime juice and vinegar blend just before serving.