Mac's Oyster Mignonette

Sure, a fresh Wellfleet Oyster is amazing on its own - but adding a splash of Mac's Oyster Mignonette Sauce takes the taste of perfection to a whole new level.

Try making a batch of Mac's Mignonette (aka "Hog Wash") at home with our house recipe - a beloved oyster topper at Mac's Raw Bars in Wellfleet, Chatham and Provincetown.  It's great on ice cold clams too!

Mac's Oyster Mignonette Recipe Card

Makes plenty for a party!

Ingredients:

1 ½ cups Seasoned Rice Wine Vinegar*
1 ½ cups Unseasoned Rice Wine Vinegar
1 cup Jalapeño Pepper, finely diced
1 cup Red Fresno Chili, finely diced
½ cup shallot, finely diced
½ cup of cilantro, chopped
½ tbsp. fresh ground pepper
1 lime

Preparation:

Remove the seeds and core from the Jalapeño Pepper and Red Fresno Chili and cut into a
small dice. Next, clean the cilantro and lightly chop, dice the shallots, and zest and juice the lime. Mix all ingredients together in a bowl with the seasoned and unseasoned rice wine vinegars. Let the sauce rest for 30 minutes if you can wait – the flavors really bloom.

Serve:

Grab a spoon and splash atop a freshly shucked Wellfleet Oyster.

Notes:

Seasoned Rice Wine Vinegar is made by adding sugar and salt (or sometimes sake) to plain white rice vinegar. The bottle is clearly labeled as “seasoned” and is available in most
markets where regular rice wine vinegar is sold.

Red Fresno Chilies are nice and hot. A Serrano Pepper is a decent substitution.

Store any leftover sauce in a sealed container in the fridge. Hog Wash only gets better with age.

Recipe Courtesy of Mac’s Seafood. All rights reserved.