Mignonette Sauce and Spicy Lemon Butter for Shellfish
From the Oceanside kitchen Β· Seafood guide
Make two simple shellfish sauces: a sharp shallot mignonette and warm lemon butter with a little heat. Serve them separately so everyone can choose their favorite.
Two shellfish sauces
Shallot mignonette
Makes about ΒΎ cup. Combine Β½ cup red wine vinegar, 2 finely chopped shallots, 2 tablespoons lemon juice and 2 tablespoons chopped parsley. Stir, cover and refrigerate until serving. Spoon a little over shellfish or serve alongside.
Spicy lemon butter
Makes about ΒΌ cup. Gently melt 4 tablespoons unsalted butter. Remove from the heat and stir in 1 tablespoon hot sauce, 1 teaspoon lemon juice and a small pinch of salt, to taste. Serve warm. Sauce does not make raw shellfish safe to eat; cook shellfish as appropriate and follow safe handling guidance.
What to serve alongside
Oysters, steamed clams or mussels.
Helpful questions
What should I check before starting?
Keep the vinegar sauce chilled and prepare the butter close to serving so each has its best texture.
