Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Read more about Stuart Boissonnault and the Makers of The Hive.
Apple-Jalapeño Mignonette
- Yield: Makes ~2 1/2 cups
Description
Stuart Boissonnault is the proprietor of Nantucket Cocktail Catering, which serves fresh-shucked oysters, handmade drinks, and tapas from a portable mahogany bar at summer parties on the island. He says his clients love this recipe — it’s a nice contrast to a classic mignonette.
Ingredients
Units
Scale
- 3/4 cup green apple, cored and diced
- 1/4 cup jalapeño, deseeded and diced
- 2 Tbsps shallot, peeled and diced
- 1 1/4 cup white wine or champagne vinegar
Instructions
- Mix all the ingredients together. Serve chilled with oysters on the half shell.
Leftover Mignonette?
This sauce is great on other seafood or proteins and can be used as a marinade. It’s also a great salad dressing — whisk with olive oil if it’s too sharp for your taste.
