Apple Cucumber Mignonette
This mignonette provides a light, fruity and “summery” twist on the oft-used red wine and shallot accompaniment for oysters.
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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.
What is Mignonette?
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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Apple Cucumber Mignonette
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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.
Notes:
*Note: A brunoise cut is a 1/8-inch dice.
Nutrition:
Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
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