Apple-Cucumber Mignonette

This mignonette from Food & Wine’s Justin Chapple has the textural sensation of the classic sauce but with a craveable apple and herb flavor. Slideshow: More Apple Recipes 

Apple-Cucumber Mignonette
Photo: John Kernick
Total Time:
40 mins
Yield:
1 1/2 cups

Ingredients

  • 3/4 cup Champagne vinegar

  • 1/4 Pink Lady or Honeycrisp apple, cored and minced

  • 1 Persian cucumber, minced

  • 2 tablespoons minced chives

  • 1 teaspoon coarsely ground white pepper 

  • Kosher salt

Directions

  1. In a medium bowl, whisk together everything except the salt. Season the mignonette with salt, cover and refrigerate until chilled, about 30 minutes.

Make Ahead

The mignonette can be refrigerated for up to 3 days.

Serve With

Shucked oysters and chilled cooked lobster tails and shrimp.

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