Make Champagne Mignonette This New Year’s Eve
Your oysters deserve the best buddy
When it comes to oysters, the classic mignonette — a sauce of shallots or red onion, vinegar and tons of ground black pepper — may be the perfect pairing.
This New Year’s Eve, do as Joshua Resnick, ICE New York’s Lead Chef & Operations Manager, does, and up the ante by way of Champagne.
As for Chef Joshua's preferred oyster of choice?
"I like an East Coast oyster that's not overly briny," he says. "Massachusetts or Prince Edward Island are my favorite spots to look."
Read More: New Year's Food Traditions Around the World
So give your oysters a treat — it is New Year’s, after all. (And you can thank Chef Joshua later.)
Cheers to 2023, y’all!
Yield: 2 cups
- 100 grams Champagne
- 40 grams sugar
- 300 grams Champagne vinegar
- 60 grams red onion, cut in brunoise
- 3 grams coarsely ground black pepper
- Combine the Champagne and sugar in a pot. Bring to a boil and reduce by half. Cool over a bowl of ice.
- Combine the remaining ingredients in a bowl. Whisk to mix just before serving over oysters.
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