Meyer Lemon Mignonette

Our friends Erik & Brenna Schlagenhauf, oyster MVPs, visited from California recently and brought us a boatload of citrus from their backyard. Here’s a mignonette we made from the last of the Meyer lemons hanging around the office, to celebrate the end of the season for our signature Kumamoto oyster: the mighty Hamamoto.

• 3 Meyer lemons
• 1 tablespoon Hama Hama Douglas Fir Jelly (a pinch of sugar or dash of honey or maple syrup will also work)
• 2 tablespoons unseasoned rice wine vinegar
• 1 small (or ½ medium) shallot, very finely minced (about 3 tablespoons)
• Freshly ground black pepper

Zest one of the Meyer lemons into a bowl, then add the juice of all three. You should have about 1/3 cup juice total (it doesn’t need to be exact). Whisk in the Douglas Fir Jelly until it dissolves. Add the rice wine vinegar, minced shallot, and a generous amount of freshly ground black pepper. Let chill for at least 15 minutes before serving.

Serve a few drops of mignonette on top of each oyster.

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Have leftover Meyer lemon mignonette? It’s fabulous drizzled over avocado toast, or you can whisk it with olive oil for a sunny salad dressing.

Can’t find Meyer lemons? Try using 2 regular lemons + 1 clementine instead.