Mignonette is a French condiment served as a sauce over oysters. It’s typically made with shallot, cracked pepper and vinegar. In this version it’s made with an earl grey tea reduction and champagne vinegar for a twist.
How to Make Earl Grey Mignonette?
Steep the tea. Soak the Earl Grey tea bags in 1½ cups of hot water for 30 minutes.
Reduce the tea. Remove the tea bags and add the tea to a small saucepan. Bring to a simmer over medium-low heat and reduce to about 2 tablespoons then stir in the sugar until dissolved. Remove from heat and let cool.
Make the mignonette. In a small bowl stir together the Earl Grey tea reduction, champagne vinegar, shallot and pepper until combined.
Let sit. Cover and refrigerate for at least 1 hour.
Serve. Serve about ¼ teaspoon on top of each oyster.
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