Raw Platter
Thomas J. Story
AuthorAlex Hong

Chef Alex Hong comes by his love of the offbeat ingredient sorrel honestly: He’s the executive chef at a restaurant by the same name in San Francisco. Makes enough sauce for 12 oysters.

How to Make It

MIGNONETTE
1

For the mignonette: In a bowl, mix together the lemon, pear, shallot, vinegars, sugar, and salt.

2

Garnish oysters with sorrel ice, jicama, and wood sorrel and coriander flowers, if using.

3

For the sorrel ice, make a simple syrup: Bring 2 cups water, the sugar, and lemon juice to a simmer.

4

Steep mint and lemongrass in simple syrup, and chill to room temperature. Discard mint and lemongrass.

5

Purée simple syrup, ice, salt, and French sorrel on high and strain through a sieve. Transfer to a shallow bowl and freeze overnight.

6

Scrape with a fork to achieve granita consistency.

Ingredients

MIGNONETTE
 3 segments of Meyer lemon, cut in half
 2 tbsp finely diced Asian pear
 1 tbsp minced shallot
 ¼ cup white wine vinegar
 ¼ cup sherry vinegar
  tsp sugar
  tsp salt
 3 tsp finely diced jicama
 12 each wood sorrel flowers and coriander flowers, for garnish (optional)
SORREL ICE
 2 cups sugar
 2 tbsp lemon juice
 1 tbsp sweet mint
 ½ stalk lemongrass
 ¼ cup ice
  tsp salt
 1 ½ cups French sorrel

Directions

MIGNONETTE
1

For the mignonette: In a bowl, mix together the lemon, pear, shallot, vinegars, sugar, and salt.

2

Garnish oysters with sorrel ice, jicama, and wood sorrel and coriander flowers, if using.

3

For the sorrel ice, make a simple syrup: Bring 2 cups water, the sugar, and lemon juice to a simmer.

4

Steep mint and lemongrass in simple syrup, and chill to room temperature. Discard mint and lemongrass.

5

Purée simple syrup, ice, salt, and French sorrel on high and strain through a sieve. Transfer to a shallow bowl and freeze overnight.

6

Scrape with a fork to achieve granita consistency.

Mignonette with Sorrel Ice