| 1/4 cup white wine vinegar | |
| 1/4 cup seasoned rice wine vinegar | |
| 2 small shallots or 1 medium shallot, finely diced | |
| 1 cup of fresh blueberries | |
| 1/2 tsp. freshly crushed black pepper |
| 1. | Pour the white wine vinegar and rice wine vinegar together in a small bowl. |
| 2. | Add diced shallots to the vinegar mix. |
| 3. | Use a food processor to puree the blueberries and add to vinegar mix. |
| 4. | Top off with freshly crushed black pepper. |
| 5. | Set in the fridge to chill and marinate for at least a couple of hours |
There’s a hot new oyster condiment in town, and it’s blueberry mignonette. Fun, sweet-and-tangy, and super eye-catching. A mignonette is condiment comprised of minced shallots, cracked pepper, and vinegar. They are simple to enjoy, easy to make, and keep for several weeks in the fridge.
Recipe creator Julie Qiu of In a Half Shell Blog and Seafood Nutrition Partnership Ambassador says, “I found that this blueberry mignonette goes perfectly on a round of briny Bluepoint oysters.”
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