Best known as a tart & tangy condiment served with raw oysters, Mignonette is a sauce that can also be served any number of different dishes. Traditionally composed mainly of vinegar and black pepper, these days, Mignonette frequently incorporates other ingredients that can put a whole new spin on this classic sauce.
The version featured here has a definite Asian flair - it's almost as much a Ponzu sauce as it is a Mignonette. The use of soy sauce, yuzu juice and ginger certainly adds a different dimension which is nicely complimented by the subtle sweetness of white balsamic vinegar - and the pleasantly hot bite of black pepper.
This is one sauce with all sorts of possibilities - use it on seafood, certainly, but you'll want to try it on steaks, poultry, vegetables and salads as well.
Mix all ingredients and set aside for 20 minute to allow flavors to mingle.
Serve with fresh seafood, vegetables or grilled meat and poultry.