Lemon-rosemary Mignonette
By Cynthia Nims
Lemon-rosemary Mignonette
By Cynthia Nims
Yield/Serves:
Makes about ½ cup, enough for about 4 dozen half-shell oysters
- 1 tablespoon loosely packed fresh rosemary leaves
- ¼ cup boiling water
- ⅓ cup freshly squeezed lemon juice
“Rosemary and oysters may not seem the most natural of combinations. Rosemary is an herb with some punch, no doubt, but balanced with the bright lemon it makes a really delicious accent to oysters.” —Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims, copyright © 2016. Published by Sasquatch Books, all rights reserved. Photography by Jim Henkens.
Put the rosemary in a small heatproof bowl, and pour the boiling water over. Set aside to steep for about 30 minutes. Drain, reserving both the rosemary and the water.
In a small ramekin or other small serving dish, combine the lemon juice with 2 tablespoons of the rosemary water. Finely mince enough of the rosemary leaves to measure ¼ teaspoon and stir them into the lemon juice mixture. The flavors will be best if allowed to sit for 1 hour before serving. Refrigerate if making more than 2 hours in advance.
Put the rosemary in a small heatproof bowl, and pour the boiling water over. Set aside to steep for about 30 minutes. Drain, reserving both the rosemary and the water.
In a small ramekin or other small serving dish, combine the lemon juice with 2 tablespoons of the rosemary water. Finely mince enough of the rosemary leaves to measure ¼ teaspoon and stir them into the lemon juice mixture. The flavors will be best if allowed to sit for 1 hour before serving. Refrigerate if making more than 2 hours in advance.