Hog Island's Hog Wash

Photography By Gwendolyn Meyer | December 01, 2011

Instructions

Yield: enough for 2 dozen oysters

Mix all, except the cilantro, in a small (preferably glass) bowl. Refrigerate for one hour. Shuck oysters, keeping as much liquid in the shell as possible. Place the oysters, in their shells, on a bed of ice on a deep-sided plate. Add the cilantro to the Hog Wash and serve in a small bowl alongside the oysters. A small amount should be spooned over each oyster just before eating.

NOTE: If you like a sweeter sauce, you may add a teaspoon of sugar to the recipe. Chef Eric Ripert of Le Bernardin in New York City substitutes 1/3 cup rice wine vinegar, 2 tablespoons mirin and 1 teaspoon of sugar for the two rice vinegars.

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Ingredients

  • ¼ cup shallot, peeled and finely diced
  • 1 large jalapeno pepper, seeded and finely diced
  • 4 tablespoons finely chopped cilantro leaves
  • ¼ cup seasoned rice vinegar
  • ¼ cup natural rice vinegar
  • Juice of 1 juicy lime
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