About this recipe
Level up oysters with a twist on classic French mignonette. Traditionally made with shallots, vinegar and cracked pepper, mignonette is the perfect accompaniment to oysters on the half shell.
The word translates to “little cute” in French and comes from the base word mignon, meaning cute. Chef Nicholas Gillespie of Dune Brothers shares his take on a mignonette, modified with the addition of peaches and white wine.
Le Creuset now makes products for food on the go
“(Mignonette is) basically a sauce that counteracts the rich, salty, brininess of an oyster,” Gillespie said. “This is just a fresh take on it.”
To make this mignonette recipe, cut peaches and shallots into small, uniform cubes approximately 1/8 inch by 1/8 inch. This knife cut is called a brunoise.
Ingredients
Dune Brothers Shellfish Mignonette
Directions
Dune Brothers Shellfish Mignonette
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Cut the peach and shallot into small brunoise dice, approximately 1/8-inch cubes.
TIP:
Uniform cuts improve the texture and presentation of the mignonette. -
Combine the Champagne vinegar, white wine, peach, shallot, cracked black pepper and honey in a bowl.
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Whisk until all ingredients are thoroughly blended.
TIP:
Allow the mixture to sit briefly so the flavors can meld together.
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Serve with freshly shucked oysters or other shellfish.
TIP:
The acidity balances rich, briny shellfish flavors.
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