Written by Allyson Blake
Mignonette (pronounced, min-YUN-net) is a must-have on your oyster tray. Tangy and bright, mignonette complements the brininess of oysters, and enhances the flavors.
This french classic is easy to make, and we’re sharing our take on the mignonette that we serve in-house at our farm store.
Glidden Point House Mignonette
1 Mason Jar
½ cup shallot
½ cup seedless cucumber
½ tablespoon fresh mint
½ tablespoon fresh lemon balm
1 cup of red wine vinegar or rice wine vinegar
1 teaspoon fresh cracked pepper
- Dice cucumber and shallot, add to mason jar
- Mince mint and lemon balm, add to mason jar
- Add cracked pepper to mason jar
- Add vinegar to mason jar
- Place lid shake jar
- Refrigerate overnight, or serve immediately
Mignonette only gets better with age, you are essentially pickling the cucumber and shallot, so making it ahead of serving is recommended. You don’t need a mason jar to make this recipe, any container that you can cover would work. We just like the aesthetic. Will last for 1 week in the fridge.