Mignonette
This is a straightforward mignonette—with one small upgrade: I let the aromatics marinate and then strain the liquid to avoid chewing on peppercorns. Serve alongside plenty of fresh oysters
Ingrediënten
Makes about ½ cup
- 1 teaspoon black peppercorns
- 1 medium shallot finely diced
- ½ cup red or white wine vinegar I prefer white
Instructies
- Coarsely crush the peppercorns using a mortar and pestle.
- If you don’t have a mortar and pestle, set the peppercorns on a sturdy cutting board, and, using the bottom edge of a pot, firmly press down and forward on the peppercorns until each one is crushed.
- Don’t be afraid to be aggressive.
- Both methods will yield peppercorns of all different sizes, and that’s what you want.
- Combine the peppercorns, half the shallots, and the vinegar in a bowl, stir, and let sit for 30 minutes.
- Pour the mixture through a fine-mesh strainer set over a bowl, reserving the vinegar and discarding the peppercorns and shallots.
- Add the remaining shallots, stir, and serve.
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