Apple Cucumber Mignonette

Apple Cucumber Mignonette

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.

Apple Cucumber Mignonette

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Prep Time 5 mins

Cook Time 0 mins

Ingredients:

• ¼ cup red wine vinegar
• 2 tablespoons brunoise green apple*
• 2 tablespoons brunoise seeded cucumber
• 1 tablespoons minced shallots
• ¼ teaspoon freshly cracked black pepper

Instructions:

• Stir together all ingredients in a small bowl with 2 tablespoons of water. Cover and refrigerate for at least 1 hour. Serve about ¼ teaspoon on top of each oyster.
• Makes about ½ cup.

Notes:

*Note: A brunoise cut is a 1/8-inch dice.

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