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.