This mignonette recipe is a must try when eating oysters! My mignonette sauce is a twist of my pickled red onion recipe, but with a new flavour; mint leaves. An addition I have to credit my cousin for as he suggested it while I was making this. And it soooo good! It gives a bit of extra freshness and an unexpected turn. It’s simple to make, so I am sure you can do it! You ideally should make it a few hours before serving it, so the red onions could soak in the brine.
For the best result I recommend to chop the red onion as fine as possible, the tinier the better. If they are too big they will take over in flavour and won’t make you able to make your oyster eat easily.
Hope you like it as much as I do!
Red Onion Mignonette
Red Onion Sauce for Oysters
Servings: 1
Adjust servings here:
Equipment
- jar
Ingredients
- 1 red onion
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 8-10 mint leaves
- 3 tbsp boiling water
- salt & pepper
Instructions
- Chop the onion as finely as possible and add it to a jar.
- Stack the mint leaves on top of each other, roll them up and slice them thinly.
- Add the chopped mint leaves to the jar along with the honey, apple cider vinegar, salt and pepper.
- Boil some water and pour it into the jar. Give everything a good stir and set aside. Let it soak for around 2 hours.
Enjoy!
