This mignonette provides a light, fruity and “summery” twist on the oft-used red wine and shallot accompaniment for oysters.
This mignonette provides a light, fruity and “summery” twist on the oft-used red wine and shallot accompaniment for oysters. The bright condiment takes about 5 minutes to make and can be stored for up to a week in an airtight container. The recipe makes plenty to dress up a dozen oysters.
Mignonette is a French condiment served over oysters typically made with shallot, cracked pepper and vinegar. In this version it’s made with red wine vinegar and the addition of apples and cucumber for a twist.
How to Make Apple Cucumber Mignonette
Combine. Stir together all ingredients in a small bowl with 2 tablespoons of water.
Let sit. Cover and refrigerate for at least 1 hour.
Serve. Serve about ¼ teaspoon on top of each oyster
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