Mignonette with Sorrel Ice
Thomas J. Story
Chef Alex Hong comes by his love of the offbeat ingredient sorrel honestly: He’s the executive chef at a restaurant by the same name in San Francisco. Makes enough sauce for 12 oysters.
This recipe, and others like it, can be found in the article “7 Ways with Oysters for New Year’s Eve.”
How to Make It
MIGNONETTE
1
For the mignonette: In a bowl, mix together the lemon, pear, shallot, vinegars, sugar, and salt.
2
Garnish oysters with sorrel ice, jicama, and wood sorrel and coriander flowers, if using.
3
For the sorrel ice, make a simple syrup: Bring 2 cups water, the sugar, and lemon juice to a simmer.
4
Steep mint and lemongrass in simple syrup, and chill to room temperature. Discard mint and lemongrass.
5
Purée simple syrup, ice, salt, and French sorrel on high and strain through a sieve. Transfer to a shallow bowl and freeze overnight.
6
Scrape with a fork to achieve granita consistency.
Ingredients
MIGNONETTE
3 segments of Meyer lemon, cut in half
2 tbsp finely diced Asian pear
1 tbsp minced shallot
¼ cup white wine vinegar
¼ cup sherry vinegar
⅛ tsp sugar
⅛ tsp salt
3 tsp finely diced jicama
12 each wood sorrel flowers and coriander flowers, for garnish (optional)
SORREL ICE
2 cups sugar
2 tbsp lemon juice
1 tbsp sweet mint
½ stalk lemongrass
¼ cup ice
⅛ tsp salt
1 ½ cups French sorrel
Directions
MIGNONETTE
1
For the mignonette: In a bowl, mix together the lemon, pear, shallot, vinegars, sugar, and salt.
2
Garnish oysters with sorrel ice, jicama, and wood sorrel and coriander flowers, if using.
3
For the sorrel ice, make a simple syrup: Bring 2 cups water, the sugar, and lemon juice to a simmer.
4
Steep mint and lemongrass in simple syrup, and chill to room temperature. Discard mint and lemongrass.
5
Purée simple syrup, ice, salt, and French sorrel on high and strain through a sieve. Transfer to a shallow bowl and freeze overnight.
6
Scrape with a fork to achieve granita consistency.
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