Ramp Mignonette Sauce
Ramp Mignonette SAUCE FOR OYSTERS
Ramp season is at its very tail end (*tear face). In fact, I thought it was actually long gone (it usually ends late May/early June), and I was even considering postponing today’s ramp mignonette sauce recipe until next ramp season, but, go figure, I’ve actually been seeing ramps featured on more menu items now than at the prime of their season. So here we are, continuing to get all ramped up. And I’m not mad about it one Bit.
After making my ramp aioli and my ramp lobster rolls, I had some extra ramp stems leftover, which I had been planning to pickle. I wanted a way to extend my ramps even longer so that I could continue to have them to cook with and add to dishes throughout the next few months. However, I realized I didn’t have quite enough for a full on pickling situation. And then I got a craving for oysters. With mignonette sauce. And now here we are. With a delicious ramp mignonette and oysters. You know what they say, never give up on your dreams.
Now I know what you’re probably thinking. Oysters at home?! That sounds a little too fancy and complicated. Oysters are generally viewed as something special reserved for dining out, but it’s actually quite simple to enjoy oysters on the half shell at home, for date night, or simply whenever the oyster craving strikes. You just need oysters (obviously), an oyster shucking knife and ramp mignonette sauce (or other mignonette of your choice). Honestly, the hardest part is the shucking (but just think of it as a good arm workout)! And, while I know oysters can be viewed as more of a luxurious treat, keep a lookout for deals at your local seafood market. Also, as an FYI, some Whole Foods do dollar oysters on Fridays (and they’ll even put them on extra ice for you so you have plenty of ice to serve them with).
I honestly couldn’t think of a better way to extend the life of ramps season than with this recipe. I mean, fresh oysters topped with mignonette sauce and paired with a glass of something cool and crisp on a warm spring/summer day??! Say less! And lucky for you, this ramp mignonette sauce is a quick mix of (mostly) pantry staples that come together in less than 5 minutes (Yes, really!), so you’ll be enjoying oysters on the half shell at home in no time.
Below, I’m sharing more about mignonette sauce, how to make this ramp variation and some suggestions for substitutions and riffs.
WHAT IS MIGNONETTE SAUCE
If you love oysters, chances are pretty high that you’re already quite familiar with mignonette sauce as it’s typically the accompaniment of choice to enjoy with raw oysters. At it’s core, mignonette sauce is bright and zesty, yet simple and uncomplicated. Traditionally, it consists of just three ingredients- vinegar, minced shallots and cracked pepper. While there are variations and riffs to be had, vinegar and cracked pepper are mainstays, especially given that this condiment’s name comes from the French term mignonnette, which means cracked pepper.
INGREDIENTS FOR RAMP MIGNONETTE
The classic mignonette consists of vinegar (typically a red or white vinegar), minced shallots and fresh cracked black pepper (white peppercorns are more traditionally, but definitely not necessary; pink peppercorns are also a great option). However, today it’s not about the classic. Today it’s about ramp mignonette. So here’s the ingredient line-up-
RAMPS: Duh! The whole reason we’re here! However, with a fleeting season, I totally understand need to use something else, so if you can’t get ramps, try shallots, garlic scapes or the white part of green onions/scallions instead.
WHITE BALSAMIC VINEGAR: I love using white balsamic vinegar as it’s a bit sweeter, smoother and the acidity is more mild so it lends a bit of an agrodolce essence to the sauce. However, you can totally use red wine vinegar, champagne vinegar, white wine vinegar, unflavored rice wine vinegar or even rosé balsamic.
CRACKED BLACK PEPPER: Sticking with tradition on this one. However, I definitely would have loved using either white, pink or mixed peppercorns here (but it’s definitely not something I, or you, need to run out and buy just for this sauce).
GRANULATED SUGAR: Just a pinch to smooth out the flavor, cut the acidity and add a hint of sweetness.
MUSTARD SEEDS: partly for added flavor, partly for aesthetics (I just love how they look paired with the pink ramps stems), but definitely not necessary, so again, if you don’t have them, don’t run out to buy them. However, if you have grainy mustard, you can totally use a tiny bit of that instead.
KOSHER OR SEA SALT: Just a touch to round out the flavor.
FRESH PARSLEY OR DILL: Totally optional but I love the way the freshness of the herbs balance out the acidity of the sauce, and the provide a lovely pop of green against the pink ramp stems (I know, again with the aesthetics! Ha!).
HOW TO MAKE RAMP MIGNONETTE
This sauce could not be easier to make. It literally takes all of 5 minutes and the “hardest” thing about making it is chopping up the ramps. Besides that, you simply combine all the ingredients (ramps, white balsamic vinegar, cracked pepper, sugar, salt and mustard seeds) in a bowl (I like to use a glass bowl or ceramic one as I avoid metal bowls when working with anything acidic), give it a little stir and you’re ready to enjoy it with some fresh oysters.
Side note- While not necessary, the flavors do intensify after it sits for a while. So, if time allows, I recommend letting it sit for at least a few hours at room temperature, before using the sauce.
The mignonette sauce will keep in an airtight container in the fridge for up to 3 months.
VARIATIONS ON RAMP MIGNONETTE
While the ramp mignonette is already pretty unique and special as it is, and you definitely don’t want to take away from the special flavor that is ramps, I am also a firm believer that there is always room for riffs and variations in recipes. Here are a few ideas for this sauce-
SPICY: Add minced jalapeno or other hot pepper, or a dash of Calabrian chili paste.
SWEET: Add minced pear or apple
FRESH + CRUNCHY: Add minced radishes or minced (peeled) cucumber.
ASIAN-INSPIRED: Use rice vinegar instead of the white balsamic vinegar, toasted sesame seeds in place of the mustard seeds, for the ground pepper use Szechuan peppercorns, add minced cucumber (if you want), and for the fresh herb use cilantro.
HOW TO BEST ENJOY RAMP MIGNONETTE (OYSTERS, DUH!)
As with any mignonette sauce, this ramp version is best enjoyed with fresh shucked raw oysters served on ice. So get those oyster shucking knives ready for a little oysters on the half shell at home!
My preference is west coast oysters (such as kumamoto) as they tend to be a little less brinier and a little more sweet and creamy wheres as East Coast oysters (such as wellfleet and bluepoint) have more chew, brine and a touch of seaweed essence to them. Either coast of oysters will pair well with this sauce, though!
RAMP Mignonette
YIELDS APPROXIMATELY 2/3 CUP, ENOUGH FOR 12-16 OYSTERS
INGREDIENTS
1/4 cup minced ramp stems (the reddish/pink ends, not the leaves)
1/3 cup white balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon granulated sugar
Generous pinch of kosher or sea salt
1/2 teaspoon mustard seeds (can be omitted)
Optional- minced fresh parsley or dill to garnish
DIRECTIONS
Combine everything in a small bowl, then give it a good stir to combine. The sauce is ready to be enjoyed right away, but for optimal flavor, let it rest at room temperature for at least 15 minutes, but ideally 2 hours.
When you’re ready to serve the sauce, top each oyster with spoonful of mignonette then finish with some fresh herbs (if using). Enjoy immediately, preferably with sunshine and nice cool glass of a crisp white or something bubbly!
NOTES
SUBSTITUTIONS
RAMPS- Ramps are kind of the whole reason for this recipe and the star of the sauce. But I get it. Their season is fleeting and chances are high that they aren’t available when you want to make this mignonette. So if you can’t get ramps, try shallots, garlic scapes or the white part of green onions/scallions instead.
VINEGAR- Instead of white balsamic vinegar, I really love rosé balsamic but you can also use champagne vinegar, white wine vinegar, red wine vinegar or even rice vinegar.
GROUND PEPPER- You can use white, pink, green or mixed peppercorns instead of black peppercorns.
MUSTARD SEEDS- While this can be omitted completely, you can also use grainy dijon mustard in place of the mustard seeds.
MAKE IT AHEAD
The mignonette tastes lovely from the moment it’s made. However, the flavors only increase as it sets, so, if time allows, make it at least a few hours in advance and let it sit at room temperature until you’re ready to use it. If you make it further ahead than a few hours, simply store it in an airtight container in the refrigerator until you’re ready to enjoy it.
HOW LONG IT LASTS
The mignonette will keep for quite some time in an airtight container in the refrigerator (think of it sort of like any type of pickle, as that’s essentially very similar to what this is, and how long pickles keep to give you an idea of how long this mignonette will keep).
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ITEMS + INGREDIENTS FEATURED IN/NEEDED FOR THIS RECIPE
