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Ginger-Yuzu Mignonette

Ginger-Yuzu Mignonette
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.

Ingredients:

1/2 inch knob of fresh ginger, peeled and finely chopped
1/2 shallot, diced
1/2 tsp freshly ground black pepper
4 Tbsp soy sauce
2 Tbsp white balsamic vinegar
2 Tbsp yuzu juice

Directions:

 

Mix all ingredients and set aside for 20 minute to allow flavors to mingle.

 

Serve with fresh seafood, vegetables or grilled meat and poultry.

 

 



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