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.



¼ cup red wine vinegar

2 tbsp brunoise green apple*

2 tbsp brunoise seeded cucumber

1 tbsp minced shallots

¼ teaspoon freshly cracked black pepper



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.


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



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