Apple Cider Mignonette

This recipe makes about 3/4 cup, which is enough for several dozen oysters, but not so much that you won’t know what to do with it all. That said, if you happen to have leftovers, mignonette is delicious in a salad dressing, on roasted vegetables (this one is especially good on sweet potatoes), in vinegar slaw, on rice bowls…it’s always nice to have some in the fridge!

In the Oyster Saloon, we pickle our own mustard seeds; here, we call for whole grain mustard – the brand Maille makes a very nice one with the seeds intact.

Ingredients

• ½ cup apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon whole grain mustard (preferably with whole seeds)
• 2 tablespoons minced shallots
• 1 teaspoon minced or grated garlic (about ½ clove)
• 1 tablespoon minced jalapeno

Method

Whisk the apple cider vinegar and honey until the honey dissolves, then mix in the rest of the ingredients. If possible, let sit for at least an hour before serving.