Featured Recipes

Oysters with Juniper Horseradish Mignonette

From Chef Whitney Otawka

Savannah, GA

Ingredients

Makes 12 oysters

• 2 Tbsp shallot, finely minced
• 2 Tbsp champagne vinegar
• 1½ Tbsp Agrumato-Method Horseradish Olive Oil
• 1 Tbsp dry gin
• ¼ tsp dried juniper berries, ground
• ¼ tsp kosher salt
• ¼ tsp granulated sugar
• 12 fresh oysters

Directions

In a small bowl, stir together the shallot, vinegar, Agrumato-Method Horseradish Olive Oil, gin, juniper berries, salt, and sugar. Place the mignonette in the refrigerator to let flavors steep for at least 1 hour before serving.

Shuck open fresh oysters and arrange onto a serving platter. Top each oyster with about 1 tsp of Juniper & Horseradish Mignonette.