Years ago during one of our fun weekend adventures I was introduced to something I did not know existed... Mignonette. It all started with a weekend in Connecticut where we visited the Mystic Seaport Aquarium and the Mohegan Sun Casino. As I usually do, I asked the hotel staff where THEY eat when they go out to dinner, and we were once again quite pleased with the recommendation.
My blue point oysters were not only amazingly fresh, but were served with what our waitress Lisa later told me is mignonette, a dipping sauce that introduced me to flavor levels previously not known to me in conjunction with raw bar. Excited to try this new menu item for myself, I naturally searched the Net for recipes, only to find that everyone has their own idea of how a mignonette should be constructed. The ingredients I finally decided on below do not adequately reveal the flavors reached by blending and storing them for several days. Prepare to be amazed should you venture into this ambrosial addition to any raw bar favorite!
· 1/2 cup shallots, minced
· 1/4 cup white wine vinegar
· 1/4 cup seasoned rice vinegar
· 1 1/4 tsp crushed white peppercorns
· 1 tbsp fresh parsley, minced
Mince the shallots quite fine and place in glass bowl. Add vinegars and crushed pepper and stir.
Finally mix in the fresh parsley. Cover and store in fridge for at least a couple days, stirring occasionally.
Traditionally this is served as a dip or sprinkle for shucked oysters or clams, but don't stop there... It works well as a brush-on for any white fish like cod or trout, and as an added bonus, it stores well in the fridge for several weeks as well.
Blessed be... and happy cooking!