A classic French condiment for oysters, mignonette is a simple marriage of vinegar, shallots, and freshly cracked black pepper.
Ingredients
HERB MIGNONETTE
- 3 tablespoons rice vinegar
- 6 tablespoons seasoned rice vinegar
- 7 tablespoons minced shallot
- 2 tablespoons minced parsley
- 2 tablespoons minced tarragon
- Pinch of freshly ground black pepper
POMEGRANATE MIGNONETTE
- 3 tablespoons white wine vinegar
- 1 tablespoon pomegranate juice
- ½ shallot, chopped
- ½ teaspoon freshly ground black pepper
- Pinch of sugar
- 1 tablespoon pomegranate seeds/arils
VINEGARS
- Red wine vinegar
- Sherry vinegar
- Champagne vinegar
- White wine vinegar
- Rice vinegar (unseasoned or seasoned)
- Cider vinegar
- Fruit vinegar
- Malt vinegar
ALLIUMS
- Shallots
- Leeks
- Scallions
- Red onion
Optional Add-Ins
- Citrus zest
- Splash of fruit juice (pomegranate, yuzu, grapefruit, kumquat)
- Minced jalapeño
Preparation
Combine ingredients and let rest at room temperature for a couple of hours to intensify the flavors, or cover and chill for 30 minutes before serving. Mignonettes are super flexible and unfussy, so experiment with vinegars and see which flavors complement different styles of oysters. Just remember that mignonette should enhance rather than overwhelm the bivalves’ exquisite flavor.
