• Snack
  • |
  • Side
  • |
  • Dinner
  • |
  • Condiment

Gerald's Bar Oysters with Shiso Mignonette

  • 5 MINUTES
    • |
  • 3 DAYS TO INFUSE
    • |
  • MAKES 500ML

A mignonette to dress up your freshly shucked oysters from Gerald's Bar chef Peter Savage. The purple shiso leaves infuse the vinegar and bring a citrus/cucumber/mint flavour that pairs beautifully with shellfish. Make a batch and keep it handy in the fridge.

Gerald's Bar Oysters with Shiso Mignonette

Ingredients

  • - 1 bunch of purple shiso
  • - 500ml white wine vinegar
  • - 1 shallot
  • - Black pepper

Steps

  1. To make your shiso vinegar, pick the shiso leaves and place them in a jar. Then boil 500ml of white wine vinegar and pour that liquid into the jar. Seal and leave for a minimum of three days (and up to three months) for the shiso to infuse into the vinegar.
  2. When you want to serve it, take 50ml of your infused shiso vinegar. Finely dice 1 shallot and add this to the vinegar. Season with some freshly cracked black pepper and the shiso mignonette is now ready to be served along side a dozen freshly shucked rock oysters.

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