Description
Yields approximately 1 ½ cups.
Ingredients
- 1/2 cup Champagne vinegar
- 1/2 cup red wine vinegar
- 2-3 medium shallots, peeled and finely minced
- 1/4 cup finely minced fennel stems (the celery like stalk)
- 1 tablespoon chopped fennel fronds (the feather tops)
- 8-10 juniper berries, ground in a spice grinder or mortar and pestle
- 1/4 teaspoon freshly cracked black peppercorns
- Pinch of sea salt
Instructions
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Combine all ingredients in a small/medium serving bowl. Gently stir to combine.
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Cover the mignonette and refrigerate for at least ten minutes to let the flavors meld. Taste and adjust the flavors if desired.
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Mignonette can be stored in an airtight container and kept in the refrigerator for up to two days.
Serve
Remove the mignonette from the refrigerator just before serving. Serve the mignonette cold or cool as an accompaniment to seafood or red meat.
Notes
If you are sensitive to acidity but enjoy the taste of mignonette, you can tame the acidity by adding a splash of cool water to the sauce.
If you want to accentuate the flavor of the juniper, add a teaspoon of gin to the sauce.
You can save the leftover bulb of fennel for use in other applications such as roasting, or raw in salads like Shaved Fennel-Citrus Salad.