Home Chef cooking classes at Kendall College are open to the public and offered at three levels: beginner, intermediate and advanced. Each class features recipes that are sure to impress friends and family, but are simple to recreate at home. For example, check out the Oysters Mignonette recipe below from the Date Night class.
Serves 2 or more
1 ¼ oz. shallots, minced
1 oz. red vinegar
Pinch of sugar
Pinch of salt
½ tsp. white peppercorns, crushed finely
2 dozen oysters
- Combine the shallots, vinegars, salt and sugar in a bowl and stir to combine and dissolve the salt and sugar. Cover and refrigerate for at least one hour, 12-24 is best to let the shallots mellow in flavor.
- Clean and shuck oysters and loosen the meat from the shell. Arrange on platter to serve and either spoon mignonette on oysters to taste or serve in a small bowl on the side with spoon for guests. Mignonette sauce will keep for up to a month.